Tuna & Tomato Spanish Stew
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Grilled Bread & Tuna Salad
Serves4
Prep Time30 min
Time to Table30 min
Other than an everyday light meal, this dish works well into the salad course of a sit down meal for your special guests. Wine paring is a must!
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Ingredients
1 small baguette (about 8 oz/250 g)
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) lemon juice
2 tbsp (30 mL) diced shallots
1/4 tsp (1 mL) minced garlic
1 1/2 lb (750 g) chopped tomatoes
salt and pepper
1 can (80 g) Clover Leaf Flaked Light Tuna in Olive Oil tri-pack or Flaked Light Tuna in Olive Oil & Chili Pepper tri-pack
1/4 cup (50 mL) chopped basil or parsley
PREP INSTRUCTIONS
- Cut bread lengthwise into quarters. Grill/broil to toast both sides. Let cool. Combine next 4 ingredients. Mash tomatoes with back of fork. Season with salt & pepper. Cut bread into cubes and toss with dressing. Add tuna, coarsely flaked.
- Let bread sit for 20-30 mins, toss occasionally. Salad is at peak when bread is fairly soft but some edges remain crisp. Add chopped basil or parsley.
Tip:
- Double or triple the recipe serving size with the Tri-Pack Solid Light Yellowfin Tuna in Olive Oil – Tonno Preferito!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 350 | |
| Fat | 14 g | 22% |
| Saturated Fat | 2 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 10% | |
| Cholesterol | 5 mg | |
| Sodium | 750 mg | 31% |
| Carbohydrate | 41 g | 14% |
| Fibre | 2 g | 8% |
| Sugar | 8 g | |
| Protein | 13 g | |
| Vitamin A | 4% | |
| Vitamin C | 45% | |
| Calcium | 10% | |
| Iron | 15% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol | Source of Fibre |
| Excellent Source of Vitamin C | Source of Calcium |
| Good Source of Iron |
