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Panzanella Salad with Tuna

Crisp veggies, toasted bread, and large tender fillets of premium tuna are tossed with a tangy dressing, making this Panzanella Salad with Tuna a meal on its own.

Bamboo serving bowl full of Panzanella salad and bug chunks of Genova tuna.

This post is sponsored by Genova Premium Tuna | Thank you for supporting the brands I trust.

A lot of us are excited for the change in season—fall is a favorite! But with the sudden arrival of fall produce, the pressure is on to enjoy the last of summer’s crisp and refreshing produce while we can. And this Panzanella Salad with Tuna will let you do just that. Tossed in a zippy dressing, this salad is packed with crunchy veggies, hunks of bread, and tender fillets of tuna to offer a healthy punch of protein. You may have never thought to add tuna to your panzanella, but after this, you’ll never look back.

What is Panzanella salad?

Panzanella, which originated in Tuscany, is an invigorating chopped salad that tosses soaked day-old bread, tomatoes, and onions together. A lot of folks will add cucumbers and fresh herbs—just like we did here—and drizzle it all with a simple homespun mixture of extra virgin olive oil and vinegar. You could also take fresh bread and toast it to crisp it up a bit prior to soaking, rather than wait for it to be day-old. (This is a trick we like to use.)

Why add tuna?

Adding tuna into the mix adds light hearty-healthy protein and Omega-3s, which turns this side dish into a possible main. This salad is especially great for those who are trying to fit more fish into their diet. One thing I will stress is that using quality tuna that offers big hearty hand-selected pieces is important. Which is why Genova’s Albacore Tuna in Olive Oil is the perfect choice.

Fresh panzanella ingredients spread out on a cutting board with an open can of Genova tuna.

Three bamboo serving bowls full of panzanella salad with tuna.

Genova Albacore Tuna in Olive Oil changes the game.

Growing up, canned tuna wasn’t all that exciting. I had it in sandwiches and pasta salads and the tiny flakes easily got lost in the other ingredients. But Genova’s tuna introduces us to a whole new world of canned tuna. The large fillets easily become the star of the dish with their buttery texture and savory flavor, making it a perfect choice to amp up your pastas, salads, wraps, and more.

One of my favorite things about Genova’s tuna, quality aside, is the fact that it’s sustainable—and traceable! I’m always going on about the importance of knowing where your food comes from, and Genova gives us that option. Each can of tuna has a unique code that allows consumers to track the origins of their wild-caught tuna.

Glass bowl full of chopped fresh produce.

Tin bowl full of choped bread being drizzled with olive oil.

Toasted chunks of fresh bread out of the oven.

How to make Panzanella Salad with Tuna.

Panzanella salad is super simple to make, and adding Genova’s tuna to it is really just as simple as opening the can and flaking the tuna onto the salad. The stuff is so good, it needs no help.

Here’s what you’ll need:

  • Genova Albacore Tuna in Olive Oil, drained
  • Ciabatta, or a baguette
  • Extra virgin olive oil
  • Kosher salt
  • Mini cucumbers
  • Grape tomatoes, halved
  • Red onion
  • Garlic cloves
  • Red wine vinegar
  • Fresh oregano
  • Chili pepper flakes (optional)
  • Dijon mustard
  • Capers
  • Cracked black pepper
  • Fresh basil
  • Fresh flat-leaf parsley

Here’s what you’ll do:

  1. Preheat the oven to 425º F.
  2. Place the cubes of bread into a large bowl and drizzle with about 2 tablespoons of extra virgin olive oil. Add a pinch of salt and a few cracks of black pepper, and toss to coat. Transfer the bread to a rimmed baking sheet, spreading the cubes out evenly, and bake for about 10 minutes or until the bread is a golden crisp. Remove the bread from the oven and let it cool.
  3. In the meantime, place the drained tuna, cucumbers, tomatoes, and onion into a large mixing bowl; set aside.
  4. In a small bowl, combine the garlic paste, red wine vinegar, fresh oregano, salt, chili flakes, Dijon mustard, capers, and caper brine. Whisk well with a fork and slowly drizzle in the remaining extra virgin olive oil, whisking until well blended. 
  5. Once the bread has cooled, add it to the tuna, cucumbers and tomatoes, then drizzle with the dressing, gently tossing it to coat everything evenly.
  6. Let the salad sit for at least 30 minutes, and up to 4 hours, before serving. Prior to serving, toss the salad with a little extra olive oil, red wine vinegar, and salt if necessary. Garnish with fresh basil and parsley.

Side shot of bowl of panzanella salad with tuna.

Three bamboo serving bowls full of panzanella salad with tuna.

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme and @genova_seafood.

Panzanella Salad with Tuna

Crisp veggies, toasted bread, and large tender fillets of premium tuna are tossed with a tangy dressing, making this Panzanella Salad with Tuna a meal on its own.
Prep Time 20 minutes
Idle time 30 minutes
Total Time 40 minutes
Author Dana Sandonato

Ingredients

  • 2 5 oz cans of Genova Albacore Tuna, drained
  • 4 oz ciabatta, cut into 1-inch cubes (about 3 cups) You could also use a baguette
  • 6 TBSP extra virgin olive oil
  • 1/4 tsp kosher salt, more to taste
  • 6 mini cucumbers, thinly sliced
  • 10 oz grape tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 2 garlic cloves, grated to a paste or finely minced
  • 2 TBSP red wine vinegar, more to taste
  • 1 TBSP chopped fresh oregano
  • 1/2 tsp chili pepper flakes (optional)
  • 1 tsp Dijon mustard
  • 2 TBSP capers, plus 1 TBSP of liquid from the jar
  • Cracked black pepper, to taste
  • 1/4 cup roughly chopped basil leaves
  • 1/4 cup roughly chopped flat-leaf parsley

Instructions

  • Preheat the oven to 425º F.
  • Place the cubes of bread into a large bowl and drizzle with about 2 tablespoons of extra virgin olive oil. Add a pinch of salt and a few cracks of black pepper, and toss to coat.
  • Transfer the bread to a rimmed baking sheet, spreading the cubes out evenly, and bake for about 10 minutes or until the bread is a golden crisp. Remove the bread from the oven and let it cool.
  • In the meantime, place the drained tuna, cucumbers, tomatoes, and onion into a large mixing bowl; set aside. In a small bowl, combine the garlic paste, red wine vinegar, fresh oregano, salt, chili flakes, Dijon mustard, capers, and caper brine. Whisk well with a fork and slowly drizzle in the remaining extra virgin olive oil, whisking until well blended. 
  • Once the bread has cooled, add it to the tuna, cucumbers and tomatoes, then drizzle with the dressing, gently tossing it to coat everything evenly.
  • Let the salad sit for at least 30 minutes, and up to 4 hours, before serving. Prior to serving, toss the salad with a little extra olive oil, red wine vinegar, and salt if necessary. Garnish with fresh basil and parsley.

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