Tuna Panzanella Salad
Ingredients
- 1 (8-oz) Italian five-grain baguette
- 3 (5-oz) cans wild-caught tuna in water, drained
- 4 large heirloom tomatoes, cut into wedges
- 1 yellow bell pepper, cut into 1-inch strips
- 1 English cucumber, coarsely chopped
- ½ small red onion, thinly sliced
- ½ cup chopped fresh basil
- 3 Tbsp red wine vinegar
- 3 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Cut bread into 1-inch cubes. Place on a large rimmed baking sheet; coat with cooking spray.
- Bake 10 to 15 minutes or until toasted, stirring occasionally.
- Combine bread, tuna, tomatoes, bell pepper, cucumber, onion, and basil in a large bowl.
- Whisk together vinegar, oil, garlic, salt, and pepper. Drizzle over salad; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
396
|
396
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 27 | 27 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 760 | 760 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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