Tuna Bread Salad Recipe - Cooking Index
Tuna Bread Salad Recipe - Cooking Index
Tuna packed in water has fewer calories than the oil-packed variety, because it has no or very little fat. I say to use whichever you prefer. Bread cubes should not be soggy — that's why they go in at the end.
Type: Fish| 2 cups | 474ml | Cubed (1/2") French bread |
| 2 | Water-packed solid white-meat tuna - (6 oz | |
| 1/4 | Red onion - slivered lengthwise (small) | |
| 2 | Ripe tomatoes - cut into 1/2" cubes (medium) | |
| 1/2 cup | 118ml | Coarsely-torn fresh basil |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1 1/2 tablespoons | 22ml | Red-wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat the oven to 350 degrees. Spread the bread cubes on a baking sheet and bake in the oven until toasted, about 20 minutes.
Place the tuna in a bowl and cut apart with a knife. Don't mash, but separate in the bowl. Pull onion slivers apart and add to the tuna along with the remaining ingredients. Just before serving, toss in the bread cubes. Divide among 6 plates.
This recipe yields 6 servings.
Per serving: 170 calories, 11g carbohydrate, 15g protein, 7g fat, 25mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-27-2003
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