Tuna Panzanella Salad
Ingredients
- 4 oz multigrain bakery bread, cut into 1-inch cubes
- 2 (5-oz) cans wild-caught tuna in water, drained
- 3 large heirloom tomatoes, cut into wedges
- 1 yellow bell pepper, cut into 1-inch strips
- ½ English cucumber, coarsely chopped
- ⅓ cup thinly sliced red onion
- ¼ cup chopped fresh basil
- ¼ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Place bread 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 oil, vinegar, garlic, salt, and pepper. Drizzle over salad; toss.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
400
|
400
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 26 | 26 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 584 | 584 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
