Tuna Panzanella Salad
Panzanella Salad made with seared tuna steaks, juicy and sweet cherry tomatoes, salty olives and crunchy cucumber. It's tossed with a simple and easy dressing and homemade croutons. The salad can be prepped ahead making it perfect for lunch on the go or a light dinner.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper (to season)
- 2 tuna steaks (300g)
- 2 1/2 cups tomatoes (cut in half (300g))
- 1/2 red onion (finely sliced)
- 1 cup cucumber (finely sliced (150g))
- 1 cup olives (mixed (150g))
- 7 oz ciabatta bread (cut into cubes (200g))
- 1 tbsp parmesan (freshly grated)
- 1 tbso fresh parsley (chopped)
- 1 tbsp fresh basil (chopped)
- 2 tbsp white balsamic vinegar (or white wine vinegar)
- 5 tbsp olive oil (extra virgin)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 16.875 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 2.3301 g
- Serving Size 1 1 serving (66g)
- Sodium 0.3375 mg
- Sugar 0 g
- Trans Fat 0.456974999999998 g
- Calories 149 calories
Pre-heat the oven to 400F/200C. Place the cubed ciabatta bread on a baking sheet and spinkle with 1 tbsp olive oil, 1 tbsp freshly grated parmesan and a small pinch of salt and pepper. Toast in the oven for 10 minutes until crisp.Drizzle the tuna steak in around 1 tsp of olive oil just to lightly coat and spinkle with a small pinch of salt and pepper. Place on a hot griddle pan for 2 minutes each side, it should still be pink in the middle. Remove and cut into slices.Place the tomatoes, onion, cucumber, olives, basil and parsley in a large bowl then add the croutons and slices of tuna.Whisk the olive oil and vinegar in a small bowl then pour over the salad ingredients, toss the salad to combine. Let it sit for 1-2 minutes then serve.
