Tuna Panzanella Salad
November 11, 2018
Tuna Panzanella Salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 562 kcal
Ingredients
- 1/2 x 500g Coles Bakery Stone Baked by Laurent White Sourdough Vienna coarsely torn
- 2 vine-ripened tomatoes coarsely chopped
- 2 Lebanese cucumbers peeled into ribbons
- 1 yellow capsicum seeded, coarsely chopped
- 1/2 cup 80g kalamata olives
- 1/2 cup basil leaves
- 60 g pkt Coles Australian Baby Rocket
- 1/4 cup 60ml extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 425 g can tuna in oil drained, coarsely flaked
Instructions
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Preheat grill on medium-high. Place the bread on a baking tray. Spray with olive oil spray. Cook under grill, turning occasionally, for 3-5 mins or until the bread is light golden.
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Combine the tomato, cucumber, capsicum, olives, basil and rocket in a large bowl. Drizzle with oil and vinegar. Season. Gently toss to combine. Add the bread and tuna. Gently toss until just combined. Divide among serving plates. Serve immediately.