Method:
1. Half and salt tomatoes and let them sit in a strainer to release their juices; thinly slice red onion and Chiffonade your basil leaves;
2. Slice and season sourdough bread with olive oil, salt and pepper and toast;
3. 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;
4. 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!
