No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (528g) Recipe makes 2 servings The following items or measurements are not included below: ciabatta red wine vinegar
Calories 436
Calories from Fat 276		(63%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 20.6g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 41mg		13%
Sodium 475mg		19%
Potassium 1133mg		32%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 4.6g	18%
	Sugars 9.4g
Protein 27.0g		54%
detailed view... how is this calculated?

Tuna & Caper Panzanella

Recipe #357050 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Feb 22, 2009

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

SERVES 2 (change servings and units)

Ingredients

3 slices ciabatta (preferably a day or two old)
5 tomatoes
1/2 cucumber
10 basil leaves
7 ounces canned tuna
2 teaspoons capers, drained and roughly chopped
2 tablespoons red wine vinegar
4 tablespoons olive oil
salt and pepper

Directions

1
Dip the bread briefly into cold water, then squeeze well and crumble into a bowl.
2
Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh.
3
Chop the cucumber into small chunks.
4
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.
5
Mix everything well and serve.