Tuna Panzanella Salad

Grilled sourdough bread adds extra crunch to this delicious 10-minute tuna salad.

The ingredient of Tuna Panzanella Salad

• 1 2 x 500g coles bakery stone baked by laurent white sourdough vienna coarsely torn
• 2 vine ripened tomatoes coarsely chopped
• 2 lebanese cucumbers peeled into ribbons
• 1 yellow capsicum seeded harshly roughly chopped
• 1 2 cup 80g kalamata olives
• 1 2 cup basil leaves
• 60g pkt coles australian baby rocket
• 1 4 cup 60ml new virgin olive oil
• 1 1 2 tbsp balsamic vinegar
• 425g can tuna in oil drained harshly roughly flaked

The Instruction of tuna panzanella salad

• preheat grill on the order of medium high place the bread on the subject of with reference to a baking tray spray once olive oil spray cook deadened grill turning occasionally for 3 5 mins or until the bread is buoyant golden
• augment the tomato cucumber capsicum olives basil and rocket in a large bowl drizzle following oil and vinegar season gently toss to combine grow the bread and tuna gently toss until just combined divide in the middle of in the midst of serving plates promote immediately

Nutritions of Tuna Panzanella Salad

calories: 561 889 calories
calories: 33 grams fat
calories: 5 grams saturated fat
calories: 32 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 31 grams protein
calories: n a
calories: 810 milligrams sodium
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