| | Tuna panzanella salad
Tuna panzanella salad
09 January 2020
Tuna panzanella salad 4.3-5 9
  • Calories: 1942 kj
  • Fat: 20.2g
  • Carbohydrates: 31g

How to Make:

  1. Preheat oven to 220C/200C fan-forced. Place bread, in a single layer, on a large baking tray. Spray both sides of bread with oil. Season with salt and pepper. Bake for 5 minutes each side or until toasted.
  2. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Rinse under cold water. Drain well.
  3. Meanwhile, whisk vinegar, mustard and reserved oil in a large bowl.
  4. Add beans, tuna, tomato, parsley, rocket, olives, onion and bread to dressing. Toss gently to combine. Serve.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 30cm-long baguette, cut into 1cm-thick slices
  • Olive oil cooking spray
  • 250g green beans, trimmed
  • 1/4 cup red wine vinegar
  • 2 teaspoons dijon mustard
  • 425g can tuna in olive oil, drained, flaked, oil reserved
  • 3 tomatoes, cut into wedges
  • 1/2 cup small fresh flat-leaf parsley leaves
  • 50g baby rocket
  • 2/3 cup mixed olives
  • 1/2 small red onion, thinly sliced
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