Photo of Tuna & olive panzanella by WW

Tuna & olive panzanella

Points® value
Total Time
30 min
20 min
10 min



1000 g

Olives, in Brine

20 g

Red onion

1 small

Parsley, fresh

1 tablespoon(s)

Capers, in Brine

4 teaspoon(s)

Tuna in spring water, drained

2 can(s), medium, drained


½ teaspoon(s), level

Garlic salt

¼ teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

Cayenne Pepper

teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

WW White Wraps

2 individual

Vinegar, All Types

5 teaspoon(s)

Extra virgin olive oil

1 tablespoon(s)

Mustard Powder

¼ teaspoon(s), level

Dried Mixed Herbs

¼ teaspoon(s)


½ clove(s)


  1. In a small bowl combine ½ teaspoon sweet paprika, ½ teaspoon dried oregano, pinch of garlic pepper and a pinch of cayenne pepper. Mist the wraps with cooking spray on one side, then scatter over half the spice mix.
  2. Turn the wraps over, mist with more cooking spray and scatter over the remaining spice mix. Using kitchen scissors, cut each wrap into crisp-size triangles. Arrange the triangles in a single layer on non-stick baking sheets and bake for 6-8 minutes until crisp and golden. Remove from the oven and roughly break. Set aside.
  3. Chop 1kg mixed tomatoes into bite-size pieces, then put them into a large bowl. Pour over 1 quantity Vinaigrette made without the water.
  4. Season to taste and toss to combine. Add 1 small thinly sliced red onion, a handful of chopped fresh flat-leaf parsley, 20g thinly sliced pitted black olives and 4 teaspoons drained capers. Drain and flake 2 x 145g tins tuna in spring water, then add to the bowl and stir to combine. Fold through the tortilla chips just before serving.


To make the vinaigrette, Put 5 teaspoons cider vinegar, 1 tablespoon extra-virgin olive oil, ½ teaspoon English mustard powder, ½ small crushed garlic clove and ¼ teaspoon herbes de Provence (or dried mixed herbs) in a clean jar, along with 1 tablespoon water. Season well, then screw on the lid and shake vigorously until combined.