Summer Salad with Tuna and Cherry Tomatoes

Method

1. Soak the wakame seaweed in water for a few minutes until rehydrated.
2. Cut stale bread into small cubes.
3. Fry the bread cubes in olive oil until golden and crispy. Drain on paper towels.
4. While still hot, season with dried oregano and a pinch of salt. Set aside.
5. Blanch the cherry and date tomatoes in boiling water for 10 seconds, then cool in ice water and peel.
6. Blend a portion of the peeled tomatoes with onion, basil, olive oil, and salt to make a dressing.
7. In a large bowl, tear iceberg lettuce and arugula.
8. Add the remaining peeled tomatoes (whole or halved), olives, and the tomato dressing.
9. Squeeze the rehydrated wakame and add it to the bowl.
10. Flake the tuna and add it.
11. Toss everything together well.
12. Top with the crispy croutons and fresh basil leaves.