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Panzanella salad with tuna

Ingredients

  • Olive oil cooking spray
  • 600g tuna steaks
  • 1 piece Lebanese bread
  • 4 roma tomatoes, cut into 2cm pieces
  • 1 green capsicum, cut into 2cm pieces
  • 150g bunch rocket, trimmed, torn
  • 1/4 cup pitted kalamata olives
  • 1/4 cup Lemnos Reduced Fat Fetta, crumbled

Tomato mustard dressing

  • 2 tablespoons tomato juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon dill, finely chopped
  • 1 garlic clove, crushed

Method

  • Step 1 - Heat barbecue grill or chargrill pan over high heat. Spray tuna steaks lightly with oil. Season with salt and pepper. Grill for 2 to 3 minutes each side for medium or until cooked to your liking. Set aside to rest.
  • Step 2 - Spray bread with oil. Grill for 1 minute each side. Tear into strips.
  • Step 3 - Make tomato mustard dressing: Place tomato juice, vinegar, mustard, dill and garlic in a small bowl. Season with salt and pepper. Whisk until well combined.
  • Step 4 - Break tuna into bite-sized pieces. Place tuna, bread, tomatoes, capsicum, rocket, olives and feta in a bowl. Pour over dressing. Toss gently to combine. Serve.

Recipe Ingredient

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