Tuna, rocket & tomato salad

Tuna, rocket & tomato salad

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Low kilojoule, Nutrition information


  • 1 multigrain bread roll, cut into 2cm cubes
  • 1 x 425g can tuna in springwater, drained
  • 1 x 400g can cannellini beans, rinsed, drained
  • 2 ripe tomatoes, coarsely chopped
  • 1 red onion, halved, thinly sliced
  • 60g drained pitted kalamata olives, halved lengthways
  • Salt & freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 2 bunches rocket, trimmed, washed, dried
  • 12 fresh basil leaves


  • Step 1
    Preheat oven to 200°C. Line a baking tray with foil. Spread bread cubes evenly over baking tray. Cook in preheated oven for 10 minutes or until golden.
  • Step 2
    Meanwhile, place the tuna, cannellini beans, tomato, onion and olives in a large bowl. Season with salt and pepper. Add the oil and toss to combine. Add the rocket, croutons and basil leaves and gently toss to combine. Divide salad among shallow serving bowls.


  • 1345 kj


  • 12g

    Fat Total

  • 2g

    Saturated Fat

  • 9.5g


  • 33g


  • 20g

    Carbs (total)

All nutrition values are per serve


  • Author: Jane Charlton
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au

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