Tuna Panzanella Salad
84
- Prep Time20 min
- Total Time25 min
- Makes4 servings
Fresh, vine-ripened tomatoes, crusty bread, refreshing cucumbers and mini bocconcini pearls round out this tuna salad.
Ingredients
3 tbsp red-wine vinegar
2 tbsp olive oil
1 small garlic clove, minced
2 cups torn, day-old multi-grain artisanal bread
2 170-g cans tuna, in broth and oil, drained and broken into chunks
2 vine-ripe tomatoes, chopped (1 1/3 cups)
2 cups chopped English cucumber
1/2 cup thinly sliced red onion
1/2 cup mini pearls of bocconcini
2 tbsp sliced kalamata olives
1/2 cup torn basil leaves
salt and pepper, to taste
Instructions
WHISK vinegar, oil and garlic in a large bowl. Add bread, tuna and remaining ingredients. Toss until well coated. Let stand 5 min for bread to absorb dressing and add salt and pepper to taste before serving.
Nutrition (per serving)
Calories 265, Protein 17g, Carbohydrates 17g, Fat 15g, Fibre 3g, Sodium 278mg.
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