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Tuna and Caper Panzanella

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Ingredients
  Ciabatta bread slices 3 (Preferably 1-2 Days Old)
  Tomatoes 5
  Cucumber 1⁄2
  Yellow pepper/Red pepper / both 1⁄2
  Basil leaves 10
  Canned tuna 200 Gram
  Capers 2 Teaspoon, drained, roughly chopped
  Red wine vinegar 2 Tablespoon
  Olive oil 4 Tablespoon
Directions

1. Dip the bread very briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes, squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks and thinly slice the pepper(s).
2. Add the tomato flesh and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar and oil, plus salt and pepper to taste. Mix everything together well and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Party, Healthy
Ingredient: 
Caper
Preparation Time: 
15 Minutes
Servings: 
2

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4.15909
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 761 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.1%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 18 mg6%

Sodium 902.2 mg37.6%

Total Carbohydrates 60 g20.1%

Dietary Fiber 5.7 g22.9%

Sugars 8.7 g

Protein 40 g80.3%

Vitamin A 60.1% Vitamin C 165.4%

Calcium 8.1% Iron 24.1%

*Based on a 2000 Calorie diet

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Tuna And Caper Panzanella Recipe