Tuna panzanella

Cooking Fish Tuna panzanella

This tuna salad is perfect for a side dish or light lunch outside.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Tear ciabatta into 2-3cm pieces.
  2. Place vinegar, garlic and oil in a small bowl and whisk with a fork until well combined. Season with salt and pepper.
  3. Combine the ciabatta, tomato, cucumber, red and yellow capsicum, celery, onion, olives and parsley in a large bowl. Add the tuna and drizzle with the dressing. Gently toss until just combined. Serve immediately.

If you liked the recipe "Tuna panzanella", tell your friends about it!

1 ciabatta, thickly sliced
80ml red wine vinegar
1 garlic clove, crushed
2 tsp olive oil
Salt & freshly ground black pepper
4 ripe tomatoes, halved, deseeded, coarsely chopped
1 telegraph cucumber, halved lengthways, deseeded, coarsely chopped
1 red capsicum, halved, deseeded, coarsely chopped
1 yellow capsicum, halved, deseeded, coarsely chopped
1 celery stick, ends trimmed, coarsely chopped
1 small red onion, halved, coarsely chopped
120g pitted black olives
1/2 cup fresh continental parsley leaves
2 x 185g cans tuna in spring water, drained, coarsely flaked

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
Posted by

Rate the recipe Tuna panzanella

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments