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Tuna panzanella salad
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Upgrade your tuna salad with crispy grilled sourdough in just 10 minutes.
Ingredients:
80g olive
1/2 500g White Sourdough Vienna
2vine-ripened tomatoes, coarsely chopped
2Lebanese cucumbers, peeled into ribbons
1yellow capsicum, seeded, coarsely chopped
125.00 ml basil leaves
60g pkt Baby Rocket
60ml olive oil
30.00 ml balsamic vinegar
425g can tuna in oil, drained, coarsely flaked
Instructions:
Preheat the grill to medium-high. Arrange the bread on a baking tray and generously spritz with olive oil spray. Grill, rotating occasionally, for 3-5 minutes or until the bread achieves a light golden hue.
In a large bowl, mix together tomatoes, cucumbers, bell peppers, olives, basil, and arugula. Drizzle with oil and vinegar, season, and gently toss. Add bread and tuna, gently toss again until just combined. Divide onto serving plates and serve immediately.