“This healthy and delicious salad is perfect for a quick budget lunch.”
Preheat the oven to 170°C. Slice the bread 1-2cm thick, then cut into cubes.Toss the cubes with some extra olive oil on a baking tray. Spread in a single layer, then bake for 10 minutes or until golden. Cool slightly, then put in a large bowl with the tomato, olives, cucumber and onion.
Place 150ml olive oil, red wine vinegar, chopped garlic and sugar in a screw-top jar, season with salt and pepper, then shake well. Pour over the salad and toss well. Set aside for 20 minutes to allow the flavours to develop.
When ready to serve, drain the tuna (discarding the oil), and flake into the salad. Add the mint, basil and parsley leaves, then toss gently to combine.