The.Mediterranean.Weightloss

Tuna Panzanella Salad

Name: Tuna Panzanella Salad
Ingredients: 6 bread, cut in cubes (see note below); 10 ounces grape tomatoes; 1 can (15.5 ounces) chickpea beans (drained & rinsed); 0.25 red onion red onion (sliced thin); 16 ounces tuna; 0.25 fennel bulb fennel bulb (sliced thin (optional)); 0.33 cup olive oil; 2 tbsp red wine vinegar; 1 tsp flaky sea salt; 0.5 small radicchio radicchio (shredded); 1 cup frisee salad (just the tender green portion)

Ingredients

Directions

1
Preheat oven to 350F.
2
Place bread onto a parchment lined baking sheet, lightly coat with 1 tbsp of olive oil. Toast for 15 to 20 minutes. Remove and set aside.
3
To a large salad bowl add tomatoes, beans, red onion, tuna, fennel, ⅓ cup olive oil, red wine vinegar and salt. Toss and let sit for 15 minutes.
4
Add radicchio, frisee and toasted croutons. Toss and serve.

Notes

Note: I used leftover seeduction bread mand olive oil bread bakery

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