Tuna Panzanella Salad

Add crunchy pieces of bread to your lunchtime tuna salad to make it extra hearty.

The ingredient of Tuna Panzanella Salad

• 30cm long baguette cut into 1cm thick slices
• olive oil cooking spray
• 250g green beans trimmed
• 1 4 cup red wine vinegar
• 2 teaspoons dijon mustard
• 425g can tuna in olive oil drained flaked oil reserved
• 3 tomatoes cut into wedges
• 1 2 cup small fresh flat leaf parsley leaves
• 50g baby rocket
• 2 3 cup mixed olives
• 1 2 small red onion thinly sliced

The Instruction of tuna panzanella salad

• preheat oven to 220c 200c fan forced place bread in a single layer on a large baking tray spray both sides of bread with oil season with salt and pepper bake for 5 minutes each side or until toasted
• place beans in a heatproof bowl cover with boiling water stand for 3 minutes or until tender drain rinse under cold water drain well
• meanwhile whisk vinegar mustard and reserved oil in a large bowl
• add beans tuna tomato parsley rocket olives onion and bread to dressing toss gently to combine serve

Nutritions of Tuna Panzanella Salad

calories: 464 138 calories
calories: 20 2 grams fat
calories: 3 grams saturated fat
calories: 31 grams carbohydrates
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calories: 35 4 grams protein
calories: 42 milligrams cholesterol
calories: 1115 milligrams sodium
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