Panzanella & Tuna, Fennel and Olive Salad
Panzanella
200g stale bread
75ml Extra Virgin olive oil
1 clove garlic, minced
350g ripe tomatoes, diced
1 red pepper
1 can cannellini beans drained
Handful basil leaves
Juice 1 lemon
1 tablespoon balsamic vinegar
Cut the bread into cubes and place on a baking tray. Bake in a 180oc oven until crisp - about 10 minutes. Rub the red pepper with a little oil and roast in oven for 15 minutes. Peel, de-seed and chop.
Mix the garlic, oil, lemon juice and balsamic in a bowl and season. Toss in the tomatoes, peppers, beans and bread. Leave for half an hour then mix in the basil and serve.
Tuna, fennel and olive salad
2 x 170g tins tuna drained
Juice and zest 1 lemon
1 bulb fennel
50ml Extra virgin olive oil
25ml cooking oil
1 onion, finely sliced
100g pitted green olives sliced
1 little gem lettuce coarsely shredded
Quarter the fennel and remove the core. Slice thinly. Fry in the cooking oil with the onion until golden and season with salt and pepper.
Whisk the extra virgin oil with the lemon juice and zest and season with salt and pepper. Mix in the tuna, fennel mixture, olives and lettuce.
Serve on a platter - lovely with grilled fish or chicken.
