Tuna & caper panzanella

Tuna & caper panzanella

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(2 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
463
protein
77g
carbs
21g
fat
31g
saturates
5g
fibre
3g
sugar
6g
salt
1.35g

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

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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.

Recipe from Good Food magazine, August 2007

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Comments

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bunnytombs's picture

Seriously my favourite dish. I added some chopped red onion and red pepper to boost flavour. Soo so good. All the things I love in one. Yummy!!

bunnytombs's picture

Delicious! I added quarter of red onion and a red pepper for extra flavour. Such a quick tasty meal lunch and healthy too! Will definitely be making again!

nafarros's picture

delicious - great salad for the Summer

skipperooney's picture
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This is really tasty. I add green & red peppers and purple onion. The flavours really compliment each other. Best served cold as this lets the flavours all marinate together. Yum

katyrouth's picture
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Added more capers for extra tang, delicious!

neilgibbons's picture

Delicious!

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