Best Tuna Panzanella Salad Recipes

TUNA PANZANELLA SALAD

Tuna Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 8-ounce piece rosemary focaccia (about 8 ounces)
5 tablespoons extra-virgin olive oil
1 1/2 pounds assorted heirloom tomatoes, roughly chopped
1 small head escarole, trimmed and chopped
2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
1 cup fresh basil, roughly chopped
2 tablespoon capers, drained
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked

Steps:

Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.
Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

TUNA PANZANELLA SALAD

Tuna Panzanella Salad image

Make and share this Tuna Panzanella Salad recipe from Food.com.

Provided by TasteTester

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces Italian bread, cut into 1/2-inch cubes (4 cups)
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons drained capers, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs ripe tomatoes, chopped
1 (15 -19 ounce) can white kidney beans, rinsed and drained
5 ounces light chunk tuna in water, drained and flaked
1/2-3/4 cup fresh basil leaf, torn (depending on taste)

Steps:

Preheat oven to 400 degrees F. On 15 1/2" by 10 1/2" jelly roll pan, or a large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11-13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.
Meanwhile, in large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl; toss well to coat all ingredients with dressing.
Serve.

Nutrition Facts : Calories 376.2, Fat 10.1, SaturatedFat 1.7, Cholesterol 10.6, Sodium 1049.9, Carbohydrate 51.2, Fiber 8.5, Sugar 7, Protein 21.4

TUNA PANZANELLA SALAD

TUNA PANZANELLA SALAD image

Categories Salad Fish Dinner

Yield 4 main dish servings

Number Of Ingredients 8

Ingredients

8 oz italian bread, cut into 1/2 in cubes (4 cups)
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp drained capers, chopped
1 1/2 lbs ripe tomatoes, chopped
1 can (15 to 19 oz) white kidney beans, rinsed and drained
1 can (5oz) chunk light tuna in water, drained and flaked
3/4 cup fresh basil leaves, torn

Steps:

1. Preheat overn to 400F. On 151/2 by 101/2 in jelly roll pan spread bread cubes in one layer. Place in oven, toast 11 to 13 mins or until golden, stirring cubes once halfway through baking. Cool on wire rack for 10 minutes 2. Meanwhile, in large bol with fork, mix olive oil, wine vinegar, chopped capers, 1/4 tsp salt and 1/4 tsp freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil an dbread cubes to bowl. Toss will to coat all ingredients with dressing.

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