how to make award winning Tuna panzanella salad

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna panzanella salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna panzanella salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna panzanella salad is something that I’ve loved my entire life.

Table of Contents


  • 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


  • Step 1
    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.
  • Step 2
    Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Rinse under cold water. Drain well.
  • Step 3
    Meanwhile, whisk vinegar, mustard and reserved oil in a large bowl.
  • Step 4
    Add beans, tuna, tomato, parsley, rocket, olives, onion and bread to dressing. Toss gently to combine. Serve.

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