Tuna, rocket & tomato salad

Cooking Salads Tuna, rocket & tomato salad

Detailed step-by-step description of how to cook the dish "Tuna, rocket & tomato salad". Try it by all means

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Line a baking tray with foil. Spread bread cubes evenly over baking tray. Cook in preheated oven for 10 minutes or until golden.
  2. Meanwhile, place the tuna, cannellini beans, tomato, onion and olives in a large bowl. Season with salt and pepper. Add the oil and toss to combine. Add the rocket, croutons and basil leaves and gently toss to combine. Divide salad among shallow serving bowls.

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1 multigrain bread roll, cut into 2cm cubes
1 x 425g can tuna in springwater, drained
1 x 400g can cannellini beans, rinsed, drained
2 ripe tomatoes, coarsely chopped
1 red onion, halved, thinly sliced
60g drained pitted kalamata olives, halved lengthways
Salt & freshly ground black pepper
1 1/2 tbsp olive oil
2 bunches rocket, trimmed, washed, dried
12 fresh basil leaves

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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