Livraison gratuite en succursale à l'achat de 75 $ et plus

 

Colourful salad and crispy pancetta

Preparation

20 minutes

Cooking

12 minutes

Servings

4

Colourful salad and crispy pancetta
Add to favourites

Please create an account and sign in to add recipes to your favourites.

 

Ingredients

225 g (1/2 lb.) pancetta, thinly sliced
3 tomatoes, quartered
1/2 cucumber, cubed
1 yellow pepper, cut into small cubes
3 green onions, finely chopped
30 ml (2 tbsp.) capers, drained
1 garlic clove, minced

125 ml (1/2 cup) pitted black olives
15 ml (1 tbsp.) oregano, chopped
22 ml (1 1/2 tbsp.) lemon juice
45 ml (3 tbsp.) olive oil
2 cans of chunk light tuna, each 170 g (6 oz.) , drained
Black pepper, to taste

Directions

  1. Preheat barbecue to high heat.
  2. Lay the sliced pancetta on a cooking plate (do not stack).
  3. Reduce heat to medium-low, put the cooking plate on the barbecue and cook for 10 to 12 minutes or until crispy.
  4. Set aside on paper towel.
  5. Place the remaining ingredients in a large bowl and mix gently so as not to break up the tuna too much.
  6. Refrigerate for 30 minutes.
  7. Divide the mix- ture amongst 4 plates.
  8. Garnish with the crispy pancetta.
  9. Serve with slices of crusty bread.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on SAQ.com. Bottles may vary in appearance from the ones shown in product pages.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.