Basil Tuna Panzanella Recipes
TUNA & CAPER PANZANELLA
A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day
Provided by Good Food team
Categories Buffet, Main course, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
- Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.
Nutrition Facts : Calories 463 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 77 grams protein, Sodium 1.35 milligram of sodium
TOMATO BASIL PANZANELLA
This is an Italian salad made with dry bread and tomatoes. Delicious.
Provided by Cecilia Smith
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
- Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
- Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g
TUNA-BEAN PANZANELLA
This Mediterranean-inspired panzarella is full of rich butter beans and oil-packed tuna for a salad that is as exciting as it is filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Tear bread into 1-inch pieces. On a rimmed baking sheet, drizzle bread with 2 tablespoons olive oil. Toast at 400 degrees until golden, about 10 minutes. Combine bread, onion, pickle, basil, beans, and tuna. Toss with pickle brine and 1/4 cup olive oil; season.
BASIL-TUNA PANZANELLA
Cubes of bread are tossed with tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and then dressed with a red wine vinegar-mustard vinaigrette.
Provided by Food Network Kitchen
Time 20m
Yield 6-8
Number Of Ingredients 12
Steps:
- Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
- Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.
- Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
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TUNA PANZANELLA - RECIPE - FINECOOKING
From finecooking.com
Cuisine ItalianCategory LunchServings 4Calories 490 per serving
- In a small bowl, toss together onion, vinegar, and 1/4 tsp. salt. In a large bowl, toss together the tomatoes, the capers, and 1/4 tsp. salt. Set aside.
- Meanwhile, rub the toast slices on both sides with the cut sides of garlic. Tear the toast into small pieces. Discard the garlic.
- Stir the oil into bowl with the tomato mixture. Add cucumber, toast pieces, and onion mixture (including all liquid). Toss well to combine. Set aside for 10 minutes.
- Season the salad to taste with salt and pepper. (The salad can be made up to 20 minutes ahead up to this step. Keep covered at room temperature.)
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3/5 (56)Category RecipesServings 4Total Time 25 mins
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PANZANELLA SALAD WITH TUNA - KILLING THYME
From killingthyme.net
Estimated Reading Time 5 minsTotal Time 40 mins
- 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.
PANZANELLA - BREAD SALAD WITH TOMATOES AND BASIL ...
From gettystewart.com
Servings 4Estimated Reading Time 4 mins
- In large bowl you plan to serve the salad in, mix diced tomatoes and salt. Let rest for 15 minutes to draw out liquid. Meanwhile prep other ingredients.
- Cut bread into relatively even, 1/2 inch pieces and place in bowl. Mix oil or butter with Italian seasoning and toss with bread cubes, distribute well. Toss on baking sheet and place in oven for 10-15 minutes until outside is crunchy and getting golden. A nice crunchy outside will prevent bread from getting too soggy. Remove from oven and let cool.
- Prepare vinaigrette by mixing all ingredients in a small measuring cup. Pour over tomatoes, mixing in with the tomato liquid.
SIMPLE PANZANELLA RECIPE: THE TASTIEST WAY TO USE STALE …
From teawithmum.com
Cuisine ItalianEstimated Reading Time 5 minsCategory Side DishCalories 142 per serving
- Cut the ciabatta in half lengthways and toast in the oven until it just starts to brown. Take it out and cut the loaf into small cubes, about 1.5 cm wide, and place the cubes in a bowl.
- Halve the cherry tomatoes (quarter large ones) and add to the bowl. Make sure you add any juice released while cutting the tomatoes to the bowl too.
TUNA PANZANELLA - ITALIAN BREAD SALAD - INSIDE THE …
From insidetherustickitchen.com
5/5 (2)Calories 479 per servingCategory Main Course
- Pre-heat the oven to 400F/200C. Place the cubed ciabatta bread on a baking sheet and spinkle with 1 tbsp olive oil, 1 tbsp freshly grated parmesan and a small pinch of salt and pepper. Toast in the oven for 10 minutes until crisp.
- Drizzle the tuna steak in around 1 tsp of olive oil just to lightly coat and spinkle with a small pinch of salt and pepper. Place on a hot griddle pan for 2 minutes each side, it should still be pink in the middle. Remove and cut into slices.
- Place the tomatoes, onion, cucumber, olives, basil and parsley in a large bowl then add the croutons and slices of tuna.
- Whisk the olive oil and vinegar in a small bowl then pour over the salad ingredients, toss the salad to combine. Let it sit for 1-2 minutes then serve.
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From myrecipes.com
4/5 (5)Calories 298 per servingServings 6
- To prepare salad, combine cucumber and next 7 ingredients (cucumber through tuna) in a large bowl. Add bread. Drizzle with vinaigrette; toss gently to combine.
ITALIAN PANZANELLA SALAD WITH BASIL DRESSING • TWO …
From twopurplefigs.com
4.6/5 (7)Total Time 25 minsCategory Main Course, Salad, SideCalories 867 per serving
- For the croutons, toss the bread cubes with all the ingredients and spread evenly on a baking sheet. Toast them in the oven for 10 mins until crispy and slightly golden. Let them cool while you prepare the salad.
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4.5/5 (2)Estimated Reading Time 50 secsServings 4Calories 515 per serving
PANZANELLA SALAD RECIPE - ITALIAN KITCHEN CONFESSIONS
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5/5 (1)Total Time 43 minsCategory SaladCalories 552 per serving
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