Italian Panzanella with Tuna and Roasted Vegetables High Protein
Tuscan bread salad with tuna, roasted peppers, and capers — 32g protein, the Italian summer lunch made satisfying.
15mPrep
0mCook
2Servings
360Calories
32gProtein
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Ingredients
- 80 gsourdough bread (stale)
- 100 gtuna in olive oil
- 100 groasted red peppers
- 100 gcherry tomatoes
- 80 gcucumber
- 1 tbspcapers
- 0.5 unitred onion
- 6 leavesfresh basil
- 1 tspolive oil
- 1 tbspred wine vinegar
- 1salt and pepper
Ingredients
- 80 g sourdough bread (stale)
- 100 g tuna in olive oil
- 100 g roasted red peppers
- 100 g cherry tomatoes
- 80 g cucumber
- 1 tbsp capers
- 0.5 unit red onion
- 6 leaves fresh basil
- 1 tsp olive oil
- 1 tbsp red wine vinegar
- to taste salt and pepper
Instructions
- Tear bread into chunks, drizzle with water and a drop of vinegar to soften slightly.
- Toss bread with all vegetables, capers, basil, oil, and vinegar. Let sit 10 minutes.
- Add tuna, season, toss gently. Serve immediately.