Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Tuna, tomato and feta panzanella salad

This classic Italian salad is a great way of using up leftover bread and is ready in only 15 minutes!

Hands-on time: 10 mins
Time to make: 15 mins
Serving: 4 people

Ratings: 5.0

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Ingredients

Measurements explained

800g tomato medley mix, halved
1 small red onion, finely sliced
400g can no-added-salt cannellini beans, drained
1 tablespoon capers, drained, rinsed
3 anchovy fillets in oil, drained, roughly chopped (optional)
12 black olives, pitted, halved
½ bunch basil, leaves picked, washed and roughly torn
4 slices wholemeal or rye sourdough bread
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 heaped teaspoon
Dijon mustard
½ teaspoon honey
1 clove garlic , finely chopped
2 x 125g cans tuna slices in oil, drained
50g reduced-fat feta, crumbled

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 Place the tomatoes on base of serving dish. Sprinkle over onion, the cannellini beans and capers, anchovies, olives and half of the basil. Toast the bread.

2 Whisk together vinegar, olive oil, mustard, honey and garlic. When bread is toasted, tear into large chunks. Evenly distribute over salad, pour dressing over, and toss to combine.

3 Top with tuna, feta cheese and garnish with the remaining basil leaves. Place in the middle of the table and allow everyone to help themselves.

Nutrition info (per serve)

Calories 337 cal

Kilojoules 1586 kJ

Total fat 12.7 g

Saturated fat 3.1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2021

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.