REHEATED: Toast? Tuna? Tomatoes? - as dinner, REALLY???

If life sometimes feels hard, preparing meals DOESN'T HAVE TO.

Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you.

No less than this one!

It's Adam Liaw's Tomato and Tuna - ON TOAST.

• 5 ripe tomatoes
• 425g tuna chunks in spring water, drained
• ½ cup good quality extra virgin olive oil, plus extra to drizzle
• ¼ tsp dried oregano
• 4 large, thick slices of sourdough
• ½ cup loosely packed basil leaves

Chop the tomatoes, toss through with olive oil and tuna flakes, check for saltiness and add more if you like. (I have just been reading the amazing chapter on seasoning in Bee Wilson's amazing book The Secret of Cooking - and she has a lot to say about adding pepper! It's a distinctive and potentially flavour-changing seasoning, so maybe leave the pepper on the table for people to add their own.)

Drizzle bread generously with olive oil and toast rather well so there are blackish bits. (Liaw uses a griddle pan, I would just use the toaster but aim for well-done.) Toss the basil leaves gently through the tuna mixture.

Dollop your yummy tuna-tomato mix on top of the toast. Serve immediately.

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