Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 x Italian-style country bread loaf cut 1" cubes
- 1 1/2 Tbsp. extra virgin olive oil plus more
- 3 x shallots chopped
- 1 1/2 tsp lemon juice
- 3 Tbsp. white wine
- 1 bn red or possibly green silverbeet
- 1 pt cherry tomatoes stemmed
- 1/2 tsp sea salt Freshly-grnd black pepper to taste
- 1 can garbanzo beans - (15 ounce) liquid removed
- 1 can tuna packed in extra virgin olive oil - (9 ounce) liquid removed
- 2 Tbsp. oil from liquid removed tuna Water as needed
Direcciones
- Place bread cubes on lightly oiled baking sheet and toast at 375 degrees till dry and crunchy, about 15 min. Cold completely.
- Remove stems and ribs from silverbeet and tear leaves into salad-sized pcs.
- Heat 1 1/2 Tbsp. extra virgin olive oil in large skillet over medium heat and add in shallots. Saute/fry till tender, 3 to 4 min. Don't let brown. Add in lemon juice and white wine and cook 30 seconds. Add in silverbeet and cook 1 minute, turning leaves as they cook down.
- Add in cherry tomatoes and continue to cook till silverbeet is wilted and tomatoes are softened and their skins have begun to split, about 6 to 7 min. Season generously with salt and pepper.
- Toss bread cubes with liquid removed garbanzo beans and liquid removed tuna in large bowl. Add in cooked vegetables, any cooking liquid left in pan (or possibly 1/4 c. water if no liquid), and reserved oil from tuna and combine well. Simmer 2 to 3 min, then serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 120 | 39% |
| Total Fat 13.62g | 17% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 12mg | 4% |
| Sodium 771mg | 32% |
| Potassium 465mg | 13% |
| Total Carbs 28.56g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 1.92g | 1% |
| Protein 16.7g | 27% |
