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Tuna Panzanella Salad

80

  • Prep Time20 mins
  • Total Time25 mins
  • Makes4 servings
Tuna Panzanella Salad
Chatelaine Triple Tested

Fresh, vine-ripened tomatoes, crusty bread, refreshing cucumbers and mini bocconcini pearls round out this tuna salad.

Ingredients

  • 3 tbsp red-wine vinegar

  • 2 tbsp olive oil

  • 1 small garlic clove, minced

  • 2 cups torn, day-old multi-grain artisanal bread

  • 2 170-g cans tuna, in broth and oil, drained and broken into chunks

  • 2 vine-ripe tomatoes, chopped (1 1/3 cups)

  • 2 cups chopped English cucumber

  • 1/2 cup thinly sliced red onion

  • 1/2 cup mini pearls of bocconcini

  • 2 tbsp sliced kalamata olives

  • 1/2 cup torn basil leaves

  • salt and pepper, to taste

Instructions

  • WHISK vinegar, oil and garlic in a large bowl. Add bread, tuna and remaining ingredients. Toss until well coated. Let stand 5 min for bread to absorb dressing and add salt and pepper to taste before serving.

Nutrition (per serving)

Calories 265, Protein 17g, Carbohydrates 17g, Fat 15g, Fibre 3g, Sodium 278mg.

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