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Tuna panzanella salad
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Elevate your tuna salad with crispy bread chunks for a satisfying crunch.
Ingredients:
30cm-long baguette, cut into 1cm-thick slices
Olive oil cooking spray
250g green beans, trimmed
62.50 ml red wine vinegar
11.80 gm dijon mustard
425g can tuna in olive oil, drained, flaked, oil reserved
3tomatoes, cut into wedges
125.00 ml small fresh flat-leaf parsley leaves
50g baby rocket
165.00 ml mixed olives
1/2 small red onion, thinly sliced
Instructions:
Preheat your oven to 220C/200C fan-forced. Arrange bread slices in a single layer on a large baking tray. Drizzle oil on both sides of the bread and sprinkle with salt and pepper. Bake for 5 minutes per side until nicely toasted.
Put the beans in a heatproof bowl and cover them with boiling water. Let them sit for 3 minutes until tender, then drain and rinse them under cold water. Make sure to drain well before using.
In a large bowl, combine vinegar, mustard, and reserved oil while whisking.
Combine beans, tuna, tomato, parsley, rocket, olives, onion, and bread with the dressing, tossing gently to mix. Serve.