Winter panzanella with tuna and seaweed

This is a riff on the classic Tuscan and Umbrian bread salad, using tinned tuna alongside seasonal bitter greens, roasted shallots and a seaweed-infused dressing.

First published in 2023
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Ingredients

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Method

1

Preheat the oven to 200ºC/gas mark 7

2

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
3

Blitz the nori into small pieces using a spice grinder, or crumble it using your fingers to get it as fine as possible

4

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

5

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

First published in 2023
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