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Mediterranean tuna panzanella salad
Nawaal Ahmed

Mediterranean Tuna Panzanella with Burrata and Fresh Basil

Fresh Tuna Panzanella Salad with Burrata and Ciabatta
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp red wine vinegar 30 ml
  • 1 small garlic clove finely grated
  • 2 medium ripe tomatoes chopped (about 300 g)
  • ΒΌ tsp sea salt 1.5 g
  • 1 can tuna in olive oil drained slightly (5 oz / 140 g)
  • 6 tbsp extra-virgin olive oil 90 ml
  • 8 oz ciabatta bread cut into bite-size cubes (225 g)
  • 1 cup thinly sliced red onion 120 g
  • 1 cup fresh basil leaves roughly torn (20 g)
  • 6 oz burrata cheese torn into pieces (170 g)

Method
 

  1. Stir the red wine vinegar and grated garlic together in a large mixing bowl until fragrant.
  2. Place the chopped tomatoes in a strainer set over the bowl, sprinkle them with salt, and allow them to rest for about 10 minutes so their juices drip into the bowl.
  3. Add the olive oil to the bowl with the tomato juices and whisk gently until a glossy dressing forms.
  4. Transfer the tomatoes into the bowl with the dressing and stir to coat them lightly.
  5. Add the cubed ciabatta bread and toss until the bread begins to absorb the dressing and soften slightly.
  6. Fold in the sliced red onion and torn basil, mixing until the herbs release their aroma.
  7. Break the tuna into large flakes and scatter it gently through the salad without overmixing.
  8. Add pieces of burrata across the top so the creamy interior spreads into the salad.
  9. Toss very lightly once more, keeping the burrata pieces mostly intact.
  10. Let the salad sit for a few minutes so the bread absorbs the juices and the flavors meld together before serving.

Notes

Protein: 26 g

Carbohydrates: 31 g

Fat: 27 g

Fiber: 3 g

Sugar: 4 g

Sodium: 830 mg