Tuna Panzanella Salad - cooking recipe

Ingredients

1/3 cup vegetable oil plus 2 tbsp extra
1 lb baguette, crust removed, cut into 1 inch pieces
3 x 5 oz cans tuna in oil, drained, flaked
3 None small tomatoes, chopped
1 None Lebanese cucumber, chopped
1/3 cup basil, torn
3 None scallions, coarsely chopped
2 tbsp red wine vinegar

Preparation

Heat 2 tbsp oil in a large frying pan over moderate heat. Cook and turn bread, in batches, for 2-8 mins or until golden, topping up oil between batches. Transfer to a large heatproof bowl.
Add tuna, tomato, cucumber, basil and scallions to bread; toss gently to combine. Whisk together vinegar and extra oil; drizzle over salad. Toss to combine. Serve immediately.