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.
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.
