Tuna Panzanella Salad
Tuna Panzanella Salad
Total Time: 3o minutes
8 oz Italian bread cut into 1/2 inch cubes (4 c)
2 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp drained capers, chipped
1 1/2 # ripe tomatoes, chipped
1 can (15 oz) white kidney beans, rinsed and drained
1 can (5oz) chunk light tuna in water, drained and flaked
3/4 c fresh basil leaves, torn
1. Preheat oven to 400. On 15 1/2 by 10 1/2 inch 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. Meanwhile, in a large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 tsp salt, and 1/4 tsp pepper until blended. Add chipped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl. Toss well to coat all ingredients with dressing. Serve immediately.
Yield: 4 main-dish servings
From Good Housekeeping Magazine August 2009
Ken's Rating: ****
Chalsea's Rating: ****
This was a great summery dish! The bread gets soggy fast, though, so maybe only add it to the food you'll eat that meal. The leftovers were less appetizing for us because the bread was mush.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment