Tuna panzanella salad

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

Recipe «Tuna panzanella salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.