Ingredients for Tuna Panzanella Salad
- Italian Bread
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon capers, drained
- Salt and pepper to taste
- Fresh Ground Black Pepper
- 2 large tomatoes, chopped
- White Kidney Beans
- Light Chunk Tuna In Water
- Fresh Basil Leaf
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How to Make Tuna Panzanella Salad
- Preheat oven to 350°F (175°C).
- Cut the day-old bread into 1-inch cubes and toss with 2 tablespoons of olive oil. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
- While the bread is baking, prepare the other ingredients. Drain the tuna and flake it into a large bowl.
- Chop the tomatoes, red onion, and cucumber into bite-sized pieces. Add them to the bowl with the tuna.
- Add the Kalamata olives, capers, and fresh basil leaves.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Add the toasted bread cubes to the salad and toss again.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for later. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
27g
Fat
8g
Carbs
17g
