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Ingredients

375g spaghetti
425g can tuna in oil
150g ciabatta bread, torn
250g baby roma tomatoes, sliced into rounds
1 cup fresh basil leaves
2 tablespoons red wine vinegar
Breadcrumbs, reserved, to serve

Method

Step 1 Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water. Drain well.
Step 2 Meanwhile, drain tuna, reserving oil. Flake tuna.
Step 3 Process bread until coarse crumbs form. Heat 1/2 the reserved oil in a medium frying pan over medium-high heat. Add breadcrumbs. Cook, stirring, for 4 minutes or until golden. Drain on a plate lined with paper towel.
Step 4 Place pasta, tomato, basil and tuna in a bowl. Whisk vinegar with remaining oil in a small bowl. Season with salt and pepper. Add to pasta mixture. Toss to combine. Serve pasta sprinkled with breadcrumbs.

Tuna panzanella pasta

How to make Tuna panzanella pasta

Ingredients

Method