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.

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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
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