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Tuna panzanella
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Delicious tuna salad - ideal for sides or a light outdoor lunch.
Ingredients:
  • 1 (about 250g) ciabatta, thickly sliced
  • 80ml (1/3 cup) red wine vinegar
  • Salt & freshly ground black pepper
  • 4 ripe tomatoes, halved, deseeded, coarsely chopped
  • 1 telegraph cucumber, halved lengthways, deseeded, coarsely chopped
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 1 yellow capsicum, halved, deseeded, coarsely chopped
  • 1 celery stick, ends trimmed, coarsely chopped
  • 1 small red onion, halved, coarsely chopped
  • 120g (3/4 cup) pitted black olives
  • 125.00 ml fresh continental parsley leaves
  • 2 x 185g cans tuna in spring water, drained, coarsely flaked
Instructions:
  • Rip ciabatta into bite-sized chunks.
  • In a small bowl, combine vinegar, garlic, and oil, whisking with a fork until well blended. Season with salt and pepper.
  • Mix together the ciabatta, tomato, cucumber, red and yellow capsicum, celery, onion, olives, and parsley in a large bowl. Top with tuna and dressing. Gently toss to combine. Serve promptly.

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