Thursday, December 20, 2018






title="Tuna panzanella"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-panzanella.jpg" srcset="https://img.taste.com.au/gCC7j1xK/w720-h480-cfill-q80/taste/2016/11/tuna-panzanella-4246-1.jpeg 720w, https://img.taste.com.au/kmcuqhYg/w643-h428-cfill-q90/taste/2016/11/tuna-panzanella-4246-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna panzanella"
/>











  • 0:20 Prep


  • 4 Servings

  • Capable cooks
























This tuna salad is perfect for a side dish or light lunch outside.



Featured in
Nutrition information, Main recipes













Ingredients




  • 1 (about 250g) ciabatta, thickly sliced

  • 80ml (1/3 cup) red wine vinegar

  • 1 garlic clove, crushed

  • 2 teaspoons olive oil

  • 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

  • 1/2 cup fresh continental parsley leaves

  • 2 x 185g cans tuna in spring water, drained, coarsely flaked












Method





  • Step 1


    Tear ciabatta into 2-3cm pieces.




  • Step 2


    Place vinegar, garlic and oil in a small bowl and whisk with a fork until well combined. Season with salt and pepper.




  • Step 3


    Combine the ciabatta, tomato, cucumber, red and yellow capsicum, celery, onion, olives and parsley in a large bowl. Add the tuna and drizzle with the dressing. Gently toss until just combined. Serve immediately.










Nutrition



  • 1495 kj

    Energy


  • 9g

    Fat Total


  • 2g

    Saturated Fat



  • 25g

    Protein



  • 745.3mg

    Sodium


  • 9g

    Carbs (sugar)


  • 39g

    Carbs (total)





All nutrition values are per serve





  • Author: Emma Braz

  • Image credit: Chris Court

  • Publication: Australian Good Taste

















Source: taste.com.au

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