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Tuna & caper panzanella

A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day

  • Prep: 15 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 463
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 6
  • Protein 77
  • Fat 31
  • Fibre 3
  • Salt 1.35

Nutrition per serving

  • Calories 463
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 6
  • Protein 77
  • Fat 31
  • Fibre 3
  • Salt 1.35

Ingredients

  • 3 slices ciabatta, preferably a day or two old
  • 4-5 tomato
  • 1?2 cucumber
  • 8-10 basil leaves
  • 200g can tuna
  • 2 tsp capers, drained and roughly chopped
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil

Tip

Tip
You need firm bread with a good structure for this salad as a softer loaf will disintegrate. If you don’t have ciabatta, use any country loaf with a good crust, or pitta bread.

Method

  1. Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.

  2. Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.

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