Gennaro Contaldo's Panzanella Amalfitana (Bread, tomato & tuna salad)

recipe

Gennaro Contaldo's Panzanella Amalfitana (Bread, tomato & tuna salad)

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This is very popular in Central and Southern Italy during the summer. In Italy, and probably in good Italian delis in this country, you can buy dried-out, double-baked bread known as friselle, which you regenerate by placing in some water very quickly, but not soaking. Remember to drain off the tuna's olive oil and use a good-quality extra-virgin oil to dress your salad, as this is very important in this dish

Ingredients

500g/1lb 2oz stale, good-quality country
bread, cut into chunks
1kg/2lb 4oz very ripe vine tomatoes, quartered, reserving the juice from the tomatoes when cutting
150ml / 1/2pt extra-virgin olive oil
18 anchovy fillets
handful black olives, pitted and halved
1 celery heart, thinly sliced, plus a handful
celery leaves, roughly torn
couple handfuls fresh basil leaves
1 large red onion, finely chopped
1 red and 1 yellow pepper, deseeded and
cut into julienne strips
1 small cucumber, thinly sliced
500g can good-quality tuna in olive oil, drained

Serves: 6 Preparation: 90 Total Time: 90min

Directions

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Heat oven to /fan /gas and put the chunks of bread onto a baking tray.
Bake for about hr until very crusty and dry. Put into a large bowl and sprinkle with a little water and the juice from the tomatoes. Drizzle with tbsp of the oil and leave to rest for a couple of mins.
Add the anchovy fillets and olives and toss well using your hands. Add the celery, celery leaves and basil leaves and toss well again. Then add the tomatoes, onion, peppers and cucumber and toss well. Mix in the tuna chunks and stir in the remaining oil. Season with salt and pepper to taste. Add a little more oil, if necessary.

Source: BBC Good Food magazine