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Tuna Panzanella Salad

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

  1. 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.
  2. 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.
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