Panzanella salad with tuna

Cooking Fish Panzanella salad with tuna

This healthy and delicious salad is perfect for a quick budget lunch.

Lables: Low carb Low sugar Lower gi Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 170°C. Slice the bread 1-2cm thick, then cut into cubes.Toss the cubes with some extra olive oil on a baking tray. Spread in a single layer, then bake for 10 minutes or until golden. Cool slightly, then put in a large bowl with the tomato, olives, cucumber and onion.
  2. Place 150ml olive oil, red wine vinegar, chopped garlic and sugar in a screw-top jar, season with salt and pepper, then shake well. Pour over the salad and toss well. Set aside for 20 minutes to allow the flavours to develop.
  3. When ready to serve, drain the tuna (discarding the oil), and flake into the salad. Add the mint, basil and parsley leaves, then toss gently to combine.

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1/2 Italian rustic loaf
150ml olive oil, plus extra to toss
1kg vine-ripened tomatoes, quartered, seeds removed
100g small black olives
2 Lebanese cucumbers, peeled, chopped
1 red onion, cut into thin wedges
50ml red wine vinegar
3 garlic cloves, finely chopped
1 tsp caster sugar
425g can tuna in olive oil
1 cup each mint, basil and flat-leaf parsley

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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