Tuna Panzanella Salad

5 from 2 votes

Panzanella Salad made with seared tuna steaks, juicy and sweet cherry tomatoes, salty olives and crunchy cucumber. It's tossed with a simple and easy dressing and homemade croutons. The salad can be prepped ahead making it perfect for lunch on the go or a light dinner.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Ingredients

2 Tuna steaks 300g
2 1/2 cups Tomatoes cut in half (300g)
1/2 Red onion finely sliced
1 cup Cucumber finely sliced (150g)
1 cup Olives mixed (150g)
7 oz Ciabatta bread cut into cubes (200g)
1 tbsp parmesan freshly grated
1 tbso fresh parsley chopped
1 tbsp fresh basil chopped
2 tbsp white balsamic vinegar or white wine vinegar
5 tbsp Olive oil extra virgin
Salt and pepper to season

Instructions

Pre-heat the oven to 400F/200C. Place the cubed ciabatta bread on a baking sheet and spinkle with 1 tbsp olive oil, 1 tbsp freshly grated parmesan and a small pinch of salt and pepper. Toast in the oven for 10 minutes until crisp.
Drizzle the tuna steak in around 1 tsp of olive oil just to lightly coat and spinkle with a small pinch of salt and pepper. Place on a hot griddle pan for 2 minutes each side, it should still be pink in the middle. Remove and cut into slices.
Place the tomatoes, onion, cucumber, olives, basil and parsley in a large bowl then add the croutons and slices of tuna.
Whisk the olive oil and vinegar in a small bowl then pour over the salad ingredients, toss the salad to combine. Let it sit for 1-2 minutes then serve.

Video

Notes

Make sure to use the freshest tuna possible and from a sustainable source
If you can't get ahold of tuna steaks you can use canned tuna
I like to let the salad sit for a few minutes so the dressing soaks into the croutons and all the flavours get a chance to develop
Make sure to cut the onion as thin as possible so you don't get a pungent onion taste
You can store this salad in the fridge for up to 2 days

Nutrition