Tuna & Caper Panzanella Salad

Tuna & Caper Panzanella Salad

230kcal per serving
4servings
Preferences Under 300 calories Budget Friendly Meals Mid Week Meals
Allergens Contains gluten Contains fish

ingredients

2g Fresh Basil 

80g Cherry tomatoes

80g Cucumber 

200g or 1 can Tinned Tuna 

40g Capers in Brine

40ml Red Wine Vinegar

40ml Extra Virgin Olive Oil 

Stale Ciabatta

nutrition facts

Per average serving:
energy 0 kJ / 230 kcal
0 %
fat 12 g
0 %
saturates 1.8 g
0 %
Sugars 0 g
0 %
salt -3 g
0 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Cut the ciabatta into chunky pieces and drain the capers.
  2. Halve the tomatoes and roughly chop the cucumber
  3. Mix the tomatoes and cucumber with the bread and tear the basil leaves in
    the bowl and set aside.
  4. Drain the tuna and flake it. Then, add to the bread mix along with the drained capers vinegar and olive oil. Give it all a good mix.
  5. Either serve directly onto plates or into a sharing dish!

Important information

This recipe is an excellent way to use stale bread and rescue some of the slightly sad looking veggies you may have at the back of your fridge.