Steven Lee Beatty
Salad of baked bread with tuna
A tasty Italian recipe. The starter contains the following ingredients: fish, pain de campagne (uncut (400 g), without crust), extra virgin olive oil, shallots (in thin slices), white wine vinegar, vine tomatoes, garlic, tuna (fresh (thick pieces)), black olives and capers.
Preheat the oven to 175 ° C. Tear the bread into small pieces, mix them with 2 tbsp olive oil and put them on the baking sheet. Put the baking sheet in the middle of the oven and toast the bread in approx. 10 min. Golden brown and crispy.
In a bowl, mix the shallots with the vinegar and marinate for 5 minutes.
Unfreeze the tomatoes (see tip). Scoop out the seeds and cut the tomatoes into coarse pieces.
Puree half of the tomatoes and the garlic with the hand blender. Beat these mashed tomatoes with the remaining 2 tbsp oil with salt and pepper through the vinegar in the dish.
Heat a frying pan. Sprinkle the tuna with salt and pepper and brush the fish with oil. Fry the tuna on each side for 1 1/2 minutes. Cut the tuna into thin slices.
Spoon the tuna, olives, capers, pieces of tomato and the baked bread through the dressing. Divide the salad into 4 plates.
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