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Tuna panzanella salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Elevate canned tuna with a vibrant and delicious salad creation.
Ingredients:
- 1/2 ciabatta loaf, cut into 2cm pieces
- 2 vine-ripened tomatoes, cut into wedges
- 300g bought chargrilled capsicum, thickly sliced
- 1 bunch fresh basil, leaves picked
- 145g olive
- 425g can tuna in oil, drained, coarsely flaked
- 20.00 ml red wine vinegar
Instructions:
- Preheat your oven to 180C. Arrange the bread on a baking sheet and generously drizzle 2 teaspoons of oil over it. Give it a gentle toss to ensure the bread is lightly coated with oil. Bake in the preheated oven for 5-7 minutes until beautifully golden and crispy. Take it out of the oven and let it cool slightly before serving.
- Combine the tomato, capsicum, basil, olives, and tuna in a large bowl. Add the bread pieces and gently toss together.
- In a screw-top jar, mix the vinegar and remaining oil. Season with salt and pepper. Shake vigorously until fully combined.
- Plate the salad and drizzle with dressing just before serving.