Panzanella Toscana

• One or two day old country bread (8 slices) soaked in water
• 4 fresh tomatoes, the best you can find
• 1 small red onion, thinly sliced
• 2 cans of tuna (preferably in oil, but in water will do)
• Fresh basil
• Balsamic vinegar (or any good vinegar)
• Extra virgin olive oil
• Salt and pepper

1. Slice the bread and soak it in water (purified water); squeeze the excess of water with your hands.
2. In a large bowl season the soaked bread with abundant extra virgin olive oil, vinegar, salt and fresh ground pepper.
3. Chop the tomatoes and add it to the mixture. Add the thinly sliced onion. Adjust the seasoning (add extra vinegar, this is the key flavor in this dish). Mix well.
4. Drain the tuna and add it to the mixture.
5. Garnish with fresh basil.
6. Chill for at least 30 minutes.

country bread, tomatoes, red onion, tuna, fresh basil, vinegar, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/panzanella-toscana-1206410 (may not work)