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Large serving bowl full of colorful panzanella salad with tuna.

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


  • 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


  • 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.