- 1/2 kg of stale bread
- 20 cherry tomatoes
- 200 g of high-quality tuna in oil
- 4 fresh spring onions
- Salted capers
- Red wine vinegar
- Salt and oil
YELLOW LABEL BRUT
SPRING PANZANELLA
By Irene Berni
"My eyes are drawn to details, to frugality, to the light, to natural fabrics and materials."
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You'll need
Instructions
In a large bowl, place the bread cut in cubes and moisten with 500 ml of water. Crumble with your fingers.
Slice the tomatoes and onions in thin rounds. Mix these ingredients in a separate bowl along with the capers, season with wine vinegar and the oil from the tuna. Pour this seasoning on the bread and mix until uniformly blended. Add the tuna cut in pieces, season with extra-virgin olive oil and garnish with chopped celery.
Serve chilled.
Slice the tomatoes and onions in thin rounds. Mix these ingredients in a separate bowl along with the capers, season with wine vinegar and the oil from the tuna. Pour this seasoning on the bread and mix until uniformly blended. Add the tuna cut in pieces, season with extra-virgin olive oil and garnish with chopped celery.
Serve chilled.
