Tuna Panzanella salad Recipe

Tuna Panzanella Salad

Quick and easy lunches don’t need to be boring or bland! This recipe is super easy (and can be made in advance to save even more time) and is full of flavour and delicious fresh ingredients!

It would also make a great side salad at a BBQ

Serves 2

Calories: 329, Protein: 24.9g, Carbohydrates: 28.3g, Fat: 11.3g

Tuna Panzanella salad Recipe


  • 4 slices (90g total) stale sourdough bread

  • 1 tsp extra virgin olive oil

  • 1 clove of garlic, finely chopped

  • 2 x 95g tins tuna, drained

  • 400g cherry tomatoes, sliced


  • 2 tsp extra virgin olive oil

  • 1 tbsp water

  • 2 cloves of garlic

  • 3 anchovy fillets

  • 1 1/2 cups basil



  1. Preheat an oven to 200c.

  2. Tear apart the sourdough and place in a bowl with the olive oil and garlic. Mix to combine and transfer to a lined baking tray. Bake for 15 minutes

  3. Blend the dressing ingredients together

  4. Combine the dressing, cherry tomatoes, and tuna in a bowl and top with the bread/croutons

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