how to prepare any night of the weekTuna panzanella salad

Hey there., 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


  • 1/2 ciabatta loaf, cut into 2cm pieces
  • 2 tablespoons extra virgin olive oil
  • 2 vine-ripened tomatoes, cut into wedges
  • 300g bought chargrilled capsicum, thickly sliced
  • 1 bunch fresh basil, leaves picked
  • 1 cup (145g) pitted kalamata olives
  • 425g can tuna in oil, drained, coarsely flaked
  • 1 tablespoon red wine vinegar


  • Step 1
    Preheat oven to 180C. Place the bread on an oven tray and drizzle with 2 teaspoonfuls of the oil. Gently toss to lightly coat the bread in oil. Bake in preheated oven for 5-7 minutes or until lightly golden and crisp. Remove from oven and set aside to cool slightly.
  • Step 2
    Place the tomato, capsicum, basil, olives and tuna in a large bowl. Add the bread pieces and gently toss to combine.
  • Step 3
    Combine the vinegar and remaining oil in a screw-top jar and season with salt and pepper. Shake until well combined.
  • Step 4
    Divide the salad among serving plates. Drizzle with dressing; serve immediately.

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