Tuna panzanella salad

Prep 20 min
Total 25 min
Serves 4

16

Ingredients

3 tbsp
red-wine vinegar
2 tbsp
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

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 before serving.

Nutrition

Calories 265, Protein 17 g, Carbohydrates 17 g, Fat 15 g, Fibre 3 g, Sodium 278 mg.

Chatelaine Quickies: Nordic potato salad

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