Tuna, olive and grilled bread salad
Photo by Tamara West
- Prick the lemons several times with a metal skewer and boil for 45 minutes in a covered saucepan of water. Drain and cool the lemon, pull apart and carefully remove any seeds. Chop lemon into rough pieces, then place in a large mixing bowl and pour in extra virgin olive oil, stirring to coat.
- Heat ridged grill pan or barbecue grill to very hot. Press bread down on grill, and cook for 1 minute on each side or until char lines appear. Rub each piece with garlic and set aside to cool.
- Tear grilled bread into chunks and add to mixing bowl. Add remaining ingredients, season with sea salt and plenty of black pepper. Toss gently to combine and serve immediately.
Boiling a lemon takes it from tough and tart to tender and edible in one simple process. If you do a few at a time you can keep the extras in olive oil for a few days to add to more salads, and to chop into an oily herb sauce for lamb or fish – try parsley, mint, chilli and garlic, with a bit of minced anchovy.