4

Rustic Tuna Panzanella

Total Time
19 min
Prep
14 min
Serves
6
Difficulty
Easy
Ingredients

extra virgin olive oil

2 Tbsp

red wine vinegar

2 Tbsp

garlic clove(s)

1 large clove(s), minced

table salt

½ tsp

black pepper

¼ tsp

whole wheat bread

8 oz, (1 piece) day-old country-style, thickly sliced, toasted, and cut into 1-inch cubes

fresh tomato(es)

1½ pound(s), coarsely chopped

English cucumber(s)

½ medium, quartered lengthwise and sliced

uncooked bell pepper(s)

1 item(s), medium, yellow variety, cut into 3/4-inch pieces

uncooked red onion(s)

½ medium, thinly sliced

basil

10 leaf/leaves, fresh, torn

capers

2 Tbsp, nonpareil (tiny)

chunk light tuna in water

10 oz, 2 (5-ounce cans)

Instructions

  1. To make dressing, whisk together oil, vinegar, garlic, salt, and black pepper in large salad bowl.
  2. Add bread cubes, tomatoes, cucumber, bell pepper, onion, basil, and capers to dressing; toss until mixed well. Coarsely flake tuna into salad; gently toss just until combined.
  3. Per serving: about 2 cups
Notes
The panzanella will be at its best if allowed to stand for about an hour before being serving, giving the flavors a chance to meld.

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