

Tuna, tomato and feta panzanella salad
Ingredients
- 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
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Instructions
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 337cal
-
Kilojoules 1586kJ
-
Protein 29.6g
-
Total fat 12.7g
-
–Saturated fat 3.1g
-
Carbohydrates 30.6g
-
–Sugars 5.9g
-
Dietary fibre 8.6g
-
Sodium 939mg
-
Calcium 158mg
-
Iron 3.6mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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