By Sophie Conniff
Preheat the oven to 180°C (350°F). Spread the cubed stale bread on a baking sheet and toast in the oven for 10-15 minutes until golden and crispy.
Chop the ripe tomatoes into large chunks, slice the cucumber in half lengthwise and then into thick slices, finely slice the red onion, and halve the olives.
In a large mixing bowl, combine the toasted bread, tomatoes, cucumber, red onion, and olives.
Stack the fresh basil leaves, roll them up, and thinly slice to create a chiffonade. Add the basil to the salad mixture.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing. Pour the dressing over the salad and toss thoroughly to combine.
Place a non-stick pan over medium-high heat with a slight touch of olive oil. Season the tuna steak with salt and pepper, and sear each side for approximately 2-3 minutes, leaving the center rare to medium-rare.
Let the tuna rest for a couple of minutes, then slice it thinly against the grain.
Plate the Panzanella salad and top with the sliced tuna. Serve immediately.
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This Salad Mediterranean Main Course Healthy recipe is ready in 30 minutes and features stale crusty bread, ripe tomatoes, cucumber and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 180°C (350°F). Spread the cubed stale bread on a baking sheet and toast in the oven for 10-15 minutes until golden and crispy.
Chop the ripe tomatoes into large chunks, slice the cucumber in half lengthwise and then into thick slices, finely slice the red onion, and halve the olives.
In a large mixing bowl, combine the toasted bread, tomatoes, cucumber, red onion, and olives.
Stack the fresh basil leaves, roll them up, and thinly slice to create a chiffonade. Add the basil to the salad mixture.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing. Pour the dressing over the salad and toss thoroughly to combine.
Place a non-stick pan over medium-high heat with a slight touch of olive oil. Season the tuna steak with salt and pepper, and sear each side for approximately 2-3 minutes, leaving the center rare to medium-rare.
Let the tuna rest for a couple of minutes, then slice it thinly against the grain.
Plate the Panzanella salad and top with the sliced tuna. Serve immediately.
Calories per Serving: 450
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