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"
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- 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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