Tuna Panzanella Salad

TasteTester's Note:

This is a light and refreshing tuna salad that I sometimes make instead of a mayonnaise tuna salad.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 ½ 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
• ½-¾ cup fresh basil leaf , torn (depending on taste)

Directions:

1. 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.
2. 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.
3. Serve.

Reviews

[~Nimz~]

This was very different for us and the flavors went well together. My first time using white kidney beans and I liked them. I added some red onion and didn't chop the capers. I also used French Bread instead of the Italian bread. I only used 2 medium sized tomatoes and I thought that was plenty. Next time I'll use a little more tuna. Thanks for sharing. Made for Aussie Swap March 2010

[Mom2Rose]

FALL PAC 2009: Wonderful change from classic tuna salad - love the addition of capers to this!