Tuna panzanella salad

1. Heat one tablespoon of oil in a large frying pan over medium-high heat. Cook bread for 2-3 minutes or until golden and crispy. Transfer to a large bowl and season with a pinch of salt.
2. In a small bowl, make the dressing. Whisk remaining two tablespoons oil with the red wine vinegar and Dijon mustard until well combined.
3. Combine tomatoes, cherry tomatoes, cucumber, red onion, basil and toasted bread in a large bowl. Pour over dressing and toss to coat.
4. Spoon salad over a large serving platter, top with tuna slices and garnish with olives and capers.

Cooking Tip: Panzanella is the perfect way to use stale or frozen bread. Toast it up with olive oil and a pinch of salt, and you won’t know the difference!

Nutrition Tip: Canned tuna is a good source of omega-3s, which are a healthy fat important for improving heart health. This makes tuna a handy option to have in your pantry, especially if you aren’t a fan of other oily fish like anchovies and sardines.