Deconstructed Tuna Panzanella

1: Half and salt tomatoes and let them sit in a strainer to release their juices.

2: Thinly slice red onion and chiffonade your basil leaves.

3: Slice and season sourdough bread with olive oil, salt, and pepper and toast.

4: To make the dressing, add tomato juice, olive oil, champagne vinegar, lemon juice and zest, Dijon mustard, salt, and pepper and froth or stir well.

5: Add tomatoes, Albacore tuna, red onions, and basil to a bowl; pour dressing over, mix well; serve on a platter with your toasted bread and enjoy!