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Tuna & caper panzanella

Tuna & caper panzanella

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal463
fat31g
saturates5g
carbs21g
sugars6g
fibre3g
protein77g
low insalt1.35g
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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 caper , drained and roughly chopped
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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