Rustic tuna and tomato salad
( SERVES 4 )
Peeling and deseeding tomatoes is worth the effort. It not only looks great but creates a smooth silky texture. Instead of throwing out unused bread, use it to make delicious crunchy croutons.
|4 slices||Rustic bread, torn into pieces|
|2 Tbsp||Olive oil|
|¼||Red onion, sliced finely|
|400 g||Cannellini beans, drained and rinsed|
|¼ cup||Kalamata olives|
|185 g||Canned tuna|
|2 cups||Rocket, shredded|
- Preheat an oven to 180C.
- Place the bread pieces on a baking tray, toss in the olive oil and bake for 15 minutes until golden and crispy.
- To make the dressing, combine the oil, lemon juice and mustard in a jar.
- In a large bowl, toss together the baked bread, tomatoes, onion, beans, olives, tuna and rocket.
- Stir through the dressing and serve.
See more of Angela's spring salads