Winter panzanella with tuna and seaweed
Ingredients
Metric
Imperial
- 6 shallots, peeled and halved lengthways
- 4 garlic cloves, unpeeled
- 250g of sourdough, slightly stale, torn into chunks
- 1/4 nori sheet
- 4 tbsp of Carapelli Extra Virgin Olive Oil, plus extra for drizzling
- 1 tbsp of red wine vinegar
- 2 tbsp of lemon juice
- 1 tbsp of capers, rinsed
- salt
- freshly ground black pepper
- 2 chicory, or other bitter leaves such as radicchio, leaves separated
- 150g of tuna tinned in olive oil, drained
- 8 black olives, pitted
Method
Preheat the oven to 200ºC/gas mark 7
Place the shallots, garlic cloves and sourdough chunks into a roasting tray and drizzle with olive oil. Transfer the tray to the oven and cook for 30 minutes, turning once, or until the shallots are soft and the sourdough chunks are well toasted
- 6 shallots, peeled and halved lengthways
- 4 garlic cloves, unpeeled
- 250g of sourdough, slightly stale, torn into chunks
Blitz the nori into small pieces using a spice grinder, or crumble it using your fingers to get it as fine as possible
- 1/4 nori sheet
Mash the roasted garlic cloves to a paste and transfer to a clean, lidded jar or bowl with the extra virgin olive oil, vinegar, lemon juice, capers and 2 tablespoons of ground seaweed. Add a pinch of salt and some black pepper and shake or whisk to combine
- 4 tbsp of Carapelli Extra Virgin Olive Oil, plus extra for drizzling
- 1 tbsp of red wine vinegar
- 2 tbsp of lemon juice
- 1 tbsp of capers, rinsed
- salt
- freshly ground black pepper
Combine the chicory, sourdough, shallots and half of the dressing in a bowl before transferring to a serving platter. Top with the tuna and olives, then swirl over the remaining dressing
- 2 chicory, or other bitter leaves such as radicchio, leaves separated
- 150g of tuna tinned in olive oil, drained
- 8 black olives, pitted
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