Panzanella salad with tuna

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

Recipe «Panzanella salad with tuna» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.