Peeling and deseeding tomatoes is worth the effort. It not only looks great but creates a smooth silky texture. Instead of throwing out unused bread, use it to make delicious crunchy croutons.
RUSTIC TUNA, TOMATO & ROCKET SALAD RECIPE
Serves 4
4 slices rustic bread, torn into pieces
2 Tbsp olive oil
4 large tomatoes
¼ red onion, sliced finely
400g tin cannellini beans, drained and rinsed
¼ cup Kalamata olives
185g tin tuna
2 cups shredded rocket
Dressing
2 Tbsp olive oil
1 Tbsp lemon juice
½ tsp dijon mustard
- Preheat an oven to 180C.
- Place the bread pieces on a baking tray, toss in the olive oil and bake for 15 minutes until golden and crispy.
- To make the dressing, combine the oil, lemon juice and mustard in a jar.
- In a large bowl, toss together the baked bread, tomatoes, onion, beans, olives, tuna and rocket.
- Stir through the dressing and serve.
