Tuna Panzanella Salad
Appetizer or main course
My special extra-loaded panzanella, made with a tin of my gently smoked Wild Albacore Tuna. Great for a time crunch, it only takes about five minutes to whip together.
1 tin of Scout Wild Albacore Tuna
1 clove of garlic
4 cups of mixed tomatoes in all the shapes, sizes and styles you can find
A load of good quality olive oil
A pinch of coarse salt
¼ cup flat leaf parsley
Stale sourdough bread
1 small red onion
2-3 green onions, roughly chopped
½ cup of fresh mozzarella
Large wooden bowl
Peel your clove of garlic and rub it alongside the interior of your wooden bowl and set it aside.
Chop the tomatoes into bite sized pieces and place them in a bowl.
Drizzle your tomatoes with approximately ½ cup of olive oil and sprinkle with a generous pinch of coarse salt. Set aside.
Tear or cut apart the sourdough into bite-sized pieces and add to your tomatoes.
Roughly chop the parsley and add to the bowl.
Add Scout Wild Albacore Tuna including the delicious smoked oil from the tin.
Top everything with thinly sliced red onion, chopped green onions.
Tear apart your mozzarella and add it on top.
Add a few more drizzles of olive oil and gently toss everything together.
Serve within 15 minutes, for the most mouth-watering results.