Capponata

Before using the “tonnina” (i.e. the lean part of tuna fish packed in salt) soak it in water for 1-2 hours and rinse repeatedly to desalinate it. Also soak the slices of toasted bread or sea-biscuits for 10 minutes in water. Bone the anchovies and cut them into small cubes. Finely slice the tomatoes, peppers and fresh spring onions. In a salad bowl, arrange the bread after squeezing it out, the tuna fish in small pieces, the sliced vegetables, small pieces of anchovy and a handful of torn basil leaves. Dress with abundant oil and a little pepper. Serve after a couple of hours.