Panzanella salad with tuna
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 10 minutes
  • Nombre de personnes:
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Panzanella salad with tuna

By 20 February 2023

Ingredients

Instructions

  • 1/2 rustic Italian bread
  • 150 ml olive oil, plus extra for mixing
  • 1 kg vine-ripened tomatoes, quartered, seeded
  • 100g small black olives
  • 2 Lebanese cucumbers, peeled, chopped
  • 1 red onion, cut into thin wedges
  • 50 ml red wine vinegar
  • 3 garlic cloves, finely chopped
  • 1 teaspoon caster sugar
  • 425 g can of tuna in olive oil
  • 1 cup fresh mint
  • 1 cup fresh basil
  • 1 cup fresh flat-leaf parsley
  1. Preheat the oven to 170°C. Slice the bread 1 to 2 cm thick, then cut it into cubes Mix. cubes with a little extra olive oil on a baking sheet. Spread in a single layer, then bake for 10 minutes or until golden brown. Let cool slightly, then put in a large bowl with the tomato, olives, cucumber and onion.
  2. Put 150ml olive oil, red wine vinegar, minced garlic and sugar in a screw top jar, season with salt and pepper, then shake well. For over the salad and mix well. Let stand 20 minutes to allow flavors to develop.
  3. Just before serving, drain the tuna (discarding the oil) and crumble into the salad. Add the mint, basil and parsley leaves, then toss gently to combine.
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Panzanella salad with tuna

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