step by step guide to prepare favorite Tuna panzanella salad

[Hey] good to see you!, 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 x 500g Coles Bakery Stone Baked by Laurent White Sourdough Vienna, coarsely torn
  • 2 vine-ripened tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 yellow capsicum, seeded, coarsely chopped
  • 1/2 cup (80g) kalamata olives
  • 1/2 cup basil leaves
  • 60g pkt Coles Australian Baby Rocket
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 425g can tuna in oil, drained, coarsely flaked


  • Step 1
    Preheat grill on medium-high. Place the bread on a baking tray. Spray with olive oil spray. Cook under grill, turning occasionally, for 3-5 mins or until the bread is light golden.
  • Step 2
    Combine the tomato, cucumber, capsicum, olives, basil and rocket in a large bowl. Drizzle with oil and vinegar. Season. Gently toss to combine. Add the bread and tuna. Gently toss until just combined. Divide among serving plates. Serve immediately.

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