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Vegetable Panzanella With Tuna

Healthy.Eater's picture
Ingredients
For vinaigrette:
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh basil 2 Tablespoon
  Olive oil 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
For salad
  Cucumber 2 1⁄2 Pound, peeled, halved lengthwise, seeded, and sliced to make about 4 cups
  Diced zucchini 1 1⁄4 Cup (20 tbs)
  Diced red bell pepper 1 Cup (16 tbs)
  Halved pitted kalamata olives 3⁄4 Cup (12 tbs)
  Thinly sliced red onion 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Tomatoes 1 1⁄2 Pound, each cut into 8 wedges (3 Tomatoes)
  Canned albacore tuna in water 6 Ounce, drained, flaked (1 Can)
  Whole wheat bread cubes 4 Cup (64 tbs) (13 Slices, 6 Inch, 1 Ounce Each, Day Old)
Directions

1. To prepare vinaigrette, combine first 6 ingredients, stir with a whisk.
2. To prepare salad, combine cucumber, zucchini, red bell pepper, olives, red onion, 1/4 teaspoon salt, tomatoes, and tuna in a large bowl. Add bread. Drizzle with vinaigrette, toss gently to combine.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Vegetable
Interest: 
Healthy

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4.1
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1314 Calories from Fat 556

% Daily Value*

Total Fat 53 g81.2%

Saturated Fat 4.9 g24.7%

Trans Fat 4 g

Cholesterol 60.3 mg20.1%

Sodium 4915 mg204.8%

Total Carbohydrates 145 g48.2%

Dietary Fiber 25.8 g103.3%

Sugars 57.4 g

Protein 69 g137.3%

Vitamin A 327.1% Vitamin C 641.8%

Calcium 40.9% Iron 76.3%

*Based on a 2000 Calorie diet

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Vegetable Panzanella With Tuna Recipe