Tuna panzanella salad

This delicious salad is the perfect midweek meal - it can be whipped up in just 10 minutes.

A fresh tuna salad with dressing and orange

Serves

4

Prep

5m

Cooking

5m

Ingredients

  • 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, coarsely chopped
  • 1/2 cup (80g) kalamata olives
  • 1/2 cup basil leaves
  • 60g pkt Coles Australian Baby Rocket
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 1/2 tbs balsamic vinegar
  • 425g can tuna in oil, drained, coarsely flaked

Method

STEP 1

Preheat grill on medium-high. Place the bread on a baking tray. Spray with olive oil spray. Cook under grill, turning occasionally, for 3-5 mins or until the bread is light golden.

STEP 2

Combine the tomato, cucumber, capsicum, olives, basil and rocket in a large bowl. Drizzle with oil and vinegar. Season. Gently toss to combine. Add the bread and tuna. Gently toss until just combined. Divide among serving plates. Serve immediately.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.