Winter Panzanella with Tuna and Seaweed Recipe - Great British Chefs

Ingredients

• 6 shallots, peeled and halved lengthways
• 4 garlic cloves, unpeeled
• 250g of sourdough, slightly stale, torn into chunks
• 1/4 nori sheet
• 4 tbsp of extra virgin olive oil, plus extra for drizzling
• 1 tbsp of red wine vinegar
• 2 tbsp of lemon juice
• 1 tbsp of capers, rinsed
• salt
• freshly ground black pepper
• 2 chicory, or other bitter leaves such as radicchio, leaves separated
• 150g of tuna tinned in olive oil, drained
• 8 black olives, pitted