Tuna and Italian bread salad

Name: Tuna and Italian bread salad
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 100g crusty country bread, roughly torn; 400g ripe vine tomatoes, chopped; 1 small red onion, halved and sliced; ½cucumber, roughly chopped; 50g pitted Kalamata olives, halved; 1 tbsp capers, rinsed and drained; Bunch of fresh basil, leaves torn; 4 tbsp olive oil, plus extra, if you like; 4 tsp red wine vinegar; Pinch of caster sugar; 1 garlic clove, crushed; 2 x 185g cans tuna steak in spring water, drained

Published: 31 Jul 07
Updated: 18 Mar 24

Test kitchen approved

This delightfully quick tuna and Italian bread recipe is full of olives, capers, cucmber and tomatoes – perfect for a light lunch.

Serves 4
Takes 15 mins to make, plus 30 mins standing

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Ingredients

100g crusty country bread, roughly torn
400g ripe vine tomatoes, chopped
1 small red onion, halved and sliced
½cucumber, roughly chopped
50g pitted Kalamata olives, halved
1 tbsp capers, rinsed and drained
Bunch of fresh basil, leaves torn
4 tbsp olive oil, plus extra, if you like
4 tsp red wine vinegar
Pinch of caster sugar
1 garlic clove, crushed
2 x 185g cans tuna steak in spring water, drained

Method

Preheat the oven to 200°C/fan180°C/gas 6. Place the bread on a baking sheet and bake for 8-10 minutes, turning occasionally, until golden. Set aside to cool. In a large bowl, combine the tomatoes, onion, cucumber, olives, capers and basil. Add the bread, season and toss well.
Whisk together the oil, vinegar, sugar and garlic. Season and pour over the salad. Mix well, cover and stand for 30 minutes or up to 1 hour to allow the flavours to develop.
Just before serving, gently fold in the tuna. Divide between 4 salad bowls and serve with an extra drizzle of olive oil, if you like.

Recipe from August 2007 Issue

Nutrition

Nutrition: per serving

Calories: 313kcals,
Fat: 14.3g (2.1g saturated)
Protein: 28.8g
Carbohydrates: 18.4g (5.7g sugars)
Salt: 1.2g

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Tuna and Italian bread salad

Ingredients

Method

Nutrition

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