juice 1 large lemon
1 Tbsp extra virgin olive oil
2 tsp ground sumac
1 clove garlic, crushed
1 small red capsicum, chopped
2 green spring onions, finely sliced
1 Lebanese cucumber, sliced
1 baby cos lettuce, washed, trimmed, coarsely shredded
2 red radish, finely sliced
2 tomatoes, roughly chopped
½ cup fresh mint
2 x 95 g cans canned tuna in springwater and lemon, undrained
salt and freshly ground black pepper to taste
Crispy bread pieces
1 large piece Lebanese bread round, separated into two layers
olive oil spray
1 Tbsp sesame seeds
½ tsp sea salt flakes
- To make the crispy bread pieces, place the layers of bread onto a baking tray. Spray generously with olive oil spray. Sprinkle with sesame seeds and sea salt flakes. Bake in a moderately slow oven (160°C) for 6-8 minutes. Allow to cool.
- Meanwhile, prepare the dressing and salad. Place the lemon juice, extra virgin olive oil, sumac and crushed garlic into a large bowl and whisk until combined.
- Flake the tuna from the can with a fork, add all the remaining ingredients and toss to combine. Season to taste with salt and pepper. Divide into bowls.
- Top salad with a few pieces of crispy bread and serve remaining bread on the side.