Tuna Panzanella with Lemon Olive Oil

Ingredients

• 1 can (5 oz / 140 g) Canned tuna (in water), drained
• 1 cup (150 g) Cherry tomatoes
• 1/2 medium (150 g) Cucumber
• 1/4 small (40 g) Red onion
• 1/4 cup (10 g) Basil leaves
• 2 cups (about 120 g) Day-old bread, cubed
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Lemon zest(optional)
• 1 tsp Dijon mustard(optional)
• 1 tbsp Red wine vinegar(optional)
• 1 clove, grated Garlic(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep the vegetables and bread: cube the bread, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Tear basil leaves.

2. 2

   Make the lemon olive oil: whisk olive oil, lemon juice, lemon zest (if using), Dijon (if using), vinegar (if using), garlic (if using), salt, and pepper.

3. 3

   Assemble and toss: in a bowl, combine tomatoes, cucumber, onion, basil, and bread. Pour in the lemon olive oil and toss to coat; let sit 3 minutes so the bread softens.

4. 4

   Add tuna: fold in drained tuna and toss gently. Taste and adjust seasoning, then serve immediately.