Tuna Bean Panzanella Recipes

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

BASIL-TUNA PANZANELLA

Basil-Tuna Panzanella image

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

Ingredients

8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup chopped fresh basil
1 cup sliced celery
1 cup drained and rinsed canned chickpeas
1 cup sliced Persian or hothouse cucumbers
1 cup drained and flaked canned tuna
1/4 cup capers
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

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.

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.

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