Name: Tuna & caper panzanella
Total time: 15 min
Yield: 2
Cuisine: Italian
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

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Tuna & caper panzanella

Tuna & caper panzanella

Good Food team

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 4.8 out of 5.5 ratingsRate

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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

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Pan bagnat loaf stuffed with salade nicoise

A star rating of 3 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal463
fat31g
saturates5g
carbs21g
sugars6g
fibre3g
protein77g
salt1.35g

low

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.

Recipe from Good Food magazine, August 2007

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A star rating of 4.8 out of 5.5 ratings

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