Panzanella Salad With Tuna
Wednesday, March 2, 2022
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This healthy and delicious salad is perfect for a quick budget lunch.
The ingredient of Panzanella Salad With Tuna
- 1 2 italian rustic loaf
- 150ml olive oil plus extra to toss
- 1kg vine ripened tomatoes quartered seeds removed
- 100g small black olives
- 2 lebanese cucumbers peeled chopped
- 1 red onion cut into thin wedges
- 50ml red wine vinegar
- 3 garlic cloves finely chopped
- 1 tsp caster sugar
- 425g can tuna in olive oil
- 1 cup fresh mint
- 1 cup fresh basil
- 1 cup fresh flat leaf parsley
The Instruction of panzanella salad with tuna
- preheat the oven to 170u00b0c slice the bread 1 2cm thick then cut into cubestoss the cubes with some extra olive oil on a baking tray spread in a single layer then bake for 10 minutes or until golden cool slightly then put in a large bowl with the tomato olives cucumber and onion
- place 150ml olive oil red wine vinegar chopped garlic and sugar in a screw top jar season with salt and pepper then shake well pour over the salad and toss well set aside for 20 minutes to allow the flavours to develop
- when ready to serve drain the tuna discarding the oil and flake into the salad add the mint basil and parsley leaves then toss gently to combine
Nutritions of Panzanella Salad With Tuna
fatContent: 564 518 caloriessaturatedFatContent: 42 grams fat
sugarContent: 12 grams carbohydrates
proteinContent: n a
cholesterolContent: 32 grams protein
sodiumContent: 35 milligrams cholesterol
