Tuna and Tomato Salad

Method

1. Rehydrate the wakame seaweed in a bowl of cold water for a few minutes until they expand and turn green.
2. Cut two different types of bread into small cubes.
3. Heat abundant olive oil in a cast iron pan. Add a halved garlic clove and a piece of onion to flavor the oil.
4. Fry the bread cubes until golden and crispy, then drain on paper towels.
5. While the bread is still hot, season with oregano and a pinch of salt.
6. Score the bottom of the tomatoes with a cross. Blanch them in boiling water for about 10 seconds, then transfer to ice water and peel.
7. Reserve some whole peeled tomatoes. Place the less perfect ones in a blender with a piece of onion, basil, a drizzle of oil, and pepper. Blend into a smooth sauce.
8. Wash and tear the iceberg lettuce and rocket by hand. Place them on a serving dish.
9. Add the fried bread cubes, dollops of the tomato sauce, the whole peeled tomatoes, olives, squeezed wakame, and lastly the tuna.
10. Mix everything well and serve.