Tuna & Caper Panzanella Salad
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Tuna & Caper Panzanella Salad
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 loaf Coles Finest By Laurent White Sourdough Vienna, cut into 3 cm cubes
Olive oil
1 large tin tuna in oil
1 cucumber, seeds removed and sliced
1 bunch radishes, thinly sliced
½ head fennel, shaved thinly
¼ cup baby capers
1 bunch dill, finely chopped
1 bunch chives, finely chopped
Juice of 2 lemons
Coles sea salt
Coles black pepper
Method
Heat a large frying pan over medium heat and add a generous drizzle of olive oil. Fry the sourdough cubes until golden and crispy on all sides, working in batches if necessary. Add more olive oil as needed. Set the croutons aside.
In a large bowl, mix the lemon juice, dill, chives, a pinch of sea salt, and a sprinkle of black pepper. Add the cucumber, radishes, fennel, capers, and tuna. Gently toss, keeping the tuna in large chunks.
Add the crispy sourdough cubes to the bowl, drizzle with extra olive oil, and season with a final pinch of sea salt and black pepper. Toss gently to combine, ensuring the bread soaks up the dressing.
Serve in a large sharing bowl or divide into individual bowls for a fresh and flavourful meal.
