Easy Tuna Panzanella Salad

In a Nutshell:

Tuna Panzanella Salad, simple, delicious, filling.


  • 1 slice sourdough bread (or gluten-free bread), torn into pieces
  • 2 tsp olive oil
  • salt & pepper, to taste
  • 80g cherry tomatoes halved
  • 1/4 small red onion, thinly sliced
  • 1/2 continental cucumber, diced
  • 6 basil leaves (optional)
  • 2 tsp capers
  • 95g tin tuna in springwater
  • Prep time: 5 mins
  • Cook time: 10 mins
  • Serves: 1 person


    1. Preheat oven to 200°C.
    2. Place bread on a baking tray, drizzle with 1 tsp oil, season with salt and pepper and cook for 8-10 minutes until golden.
    3. Place the tomatoes, onion, cucumber, basil and capers in a bowl, add remaining oil and toasted bread and toss to combine. Serve salad topped with tuna.

    Nutrition Info:

    Energy: 1401 kj
    Fat (Total): 13g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 29g
    Carbs (Total): 21g