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Tuna, rocket & tomato salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 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
  • 27.30 gm olive oil
  • 2 bunches rocket, trimmed, washed, dried
  • 12 fresh basil leaves
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with foil and evenly spread the bread cubes. Bake for about 10 minutes or until they turn golden brown.
  • Combine tuna, cannellini beans, tomato, onion, and olives in a large bowl. Season with salt and pepper, then drizzle with oil and mix well. Add rocket, croutons, and basil leaves, gently toss, then divide into shallow serving bowls.

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