Tuna Panzanella Salad

Name: Tuna Panzanella Salad
Total time: 30 min
Yield: 4
Ingredients: 8 oz. Italian bread; 2 tbsp. olive oil; 2 tbsp. red wine vinegar; 2 tbsp. drained capers; 1 1/2 lb. ripe tomatoes; 1 can white kidney beans; 1 can chunk light tuna in water; 3/4 c. fresh basil leaves

Published: Jul 7, 2009

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Yields:

Total Time:

30 mins

Cal/Serv:

390

This fiber- and protein-rich salad comes together in just 30 minutes. Use ripe, red tomatoes to add color.

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Ingredients

8 oz. Italian bread
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. drained capers
1 1/2 lb. ripe tomatoes
1 can white kidney beans
1 can chunk light tuna in water
3/4 cup fresh basil leaves

Directions

1. Step 1Preheat oven to 400°F. On 15 1/2" by 10 1/2" jelly-roll pan or large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11 to 13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.
2. Step 2Meanwhile, 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.

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