In a Nutshell:
Tuna Panzanella Salad, simple, delicious, filling.
Ingredients:
- 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
Steps:
- Preheat oven to 200°C.
- Place bread on a baking tray, drizzle with 1 tsp oil, season with salt and pepper and cook for 8-10 minutes until golden.
- 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