Tuna panzanella salad

Cooking Salads Tuna panzanella salad

Turn a can of tuna into this fresh and flavoursome salad.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C. Place the bread on an oven tray and drizzle with 2 teaspoonfuls of the oil. Gently toss to lightly coat the bread in oil. Bake in preheated oven for 5-7 minutes or until lightly golden and crisp. Remove from oven and set aside to cool slightly.
  2. Place the tomato, capsicum, basil, olives and tuna in a large bowl. Add the bread pieces and gently toss to combine.
  3. Combine the vinegar and remaining oil in a screw-top jar and season with salt and pepper. Shake until well combined.
  4. Divide the salad among serving plates. Drizzle with dressing; serve immediately.

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1/2 ciabatta loaf, cut into 2cm pieces
2 tbsp extra virgin olive oil
2 vine-ripened tomatoes, cut into wedges
300g bought chargrilled capsicum, thickly sliced
1 bunch fresh basil, leaves picked
1 cup pitted kalamata olives
425g can tuna in oil, drained, coarsely flaked
1 tbsp red wine vinegar

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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