Tuna Panzanella Salad

Submitted by TasteTester

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

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 226.79 g Italian bread, cut into 1/2-inch cubes (4 cups)
• 29.58 ml olive oil
• 29.58 ml red wine vinegar
• 29.58 ml drained capers, chopped
• 1.23 ml salt
• 1.23 ml fresh ground black pepper
• 680.38 g ripe tomatoes, chopped
• 425.24-538.64 g can white kidney beans, rinsed and drained
• 141.74 g light chunk tuna in water, drained and flaked
• 118.29-177.44 ml 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!