Basil Tuna Panzanella Recipes

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TUNA PANZANELLA SALAD



Tuna Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 8-ounce piece rosemary focaccia (about 8 ounces)
5 tablespoons extra-virgin olive oil
1 1/2 pounds assorted heirloom tomatoes, roughly chopped
1 small head escarole, trimmed and chopped
2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
1 cup fresh basil, roughly chopped
2 tablespoon capers, drained
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked

Steps:

  • Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.
  • Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

PANZANELLA



Panzanella image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 15m

Yield 3 servings

Number Of Ingredients 8

8 ounces crusty whole-wheat Italian or French bread
1 1/2 pounds tomatoes
4 or 5 ounces sliced red onion
Freshly ground black pepper to taste
15 fresh basil leaves
1 teaspoon minced garlic in oil
1/4 cup red wine vinegar
3 tablespoons extra-virgin olive oil

Steps:

  • Cut bread into 1-inch-thick slices and toast quickly, just enough to dry surfaces.
  • Chop tomatoes into small chunks or put through food processor.
  • Combine bread, tomatoes, onion and pepper well in serving bowl.
  • Pour on garlic, vinegar and oil with basil and toss well. Serve.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 470 milligrams, Sugar 11 grams, TransFat 0 grams

TUNA-BEAN PANZANELLA



Tuna-Bean Panzanella image

This Mediterranean-inspired panzarella is full of rich butter beans and oil-packed tuna for a salad that is as exciting as it is filling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 slices rustic bread
1/4 cup plus 2 tablespoons olive oil, divided
1/2 thinly sliced small red onion
3/4 cup chopped sour pickle
1/4 cup torn fresh basil leaves
1 can (16 ounces) rinsed butter beans
1 can drained oil-packed tuna
1/4 cup pickle brine
Salt and pepper

Steps:

  • Tear bread into 1-inch pieces. On a rimmed baking sheet, drizzle bread with 2 tablespoons olive oil. Toast at 400 degrees until golden, about 10 minutes. Combine bread, onion, pickle, basil, beans, and tuna. Toss with pickle brine and 1/4 cup olive oil; season.

TUNA PANZANELLA SALAD



Tuna Panzanella Salad image

Make and share this Tuna Panzanella Salad recipe from Food.com.

Provided by TasteTester

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 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
1/2-3/4 cup fresh basil leaf, torn (depending on taste)

Steps:

  • 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.
  • 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.
  • Serve.

Nutrition Facts : Calories 376.2, Fat 10.1, SaturatedFat 1.7, Cholesterol 10.6, Sodium 1049.9, Carbohydrate 51.2, Fiber 8.5, Sugar 7, Protein 21.4

TOMATO BASIL PANZANELLA



Tomato Basil Panzanella image

This is an Italian salad made with dry bread and tomatoes. Delicious.

Provided by Cecilia Smith

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 cups cubed whole wheat bread
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt
6 large tomatoes, cut in wedges
1 large red onion, diced
½ cup black olives
½ cup fresh basil
½ cup shaved Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
  • Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
  • Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g

TUNA & CAPER PANZANELLA



Tuna & caper panzanella image

A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day

Provided by Good Food team

Categories     Buffet, Main course, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 8

3 slices ciabatta , preferably a day or two old
4-5 tomato
1⁄2 cucumber
8-10 basil leaves
200g can tuna
2 tsp caper , drained and roughly chopped
2 tbsp red wine vinegar
4 tbsp olive oil

Steps:

  • Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
  • Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.

Nutrition Facts : Calories 463 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 77 grams protein, Sodium 1.35 milligram of sodium

PANZANELLA



Panzanella image

Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed tomatoes for soups and sauces.

Provided by Nancy Harmon Jenkins

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Half a loaf of coarse, country-style Italian bread, preferably 2 or 3 days old (see note)
1 medium red onion, sliced very thinly
3 large beefsteak tomatoes
About 20 large leaves of fresh basil (1/2 cup chopped)
1 teaspoon salt
1 clove garlic
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar

Steps:

  • Cut the crusts off the bread, and cut the bread into chunks. Place in a bowl and cover with water. Leave for 15 minutes. Then drain, and squeeze the bread dry between your hands. Tear the bread into rough chunks, and place in a large salad bowl. You should have at least 2 cups of torn bread pieces.
  • Add thinly sliced onion to the bread and mix well. Cut the tomatoes into large bite-size chunks and add to the bowl. Chop the basil, add it, and then mix the contents of the bowl well.
  • In a separate small bowl, place the salt. Mash the clove of garlic with a knife blade, chop it roughly and add to the salt. Using the back of a spoon, crush the garlic in the salt to form a smooth paste. Add oil and vinegar and mix well.
  • Add the dressing to the salad, and mix together very well. Set aside, covered, in a cool place for an hour or longer to develop flavors.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 4 grams

PANZANELLA SALAD WITH BACON, TOMATO AND BASIL



Panzanella Salad With Bacon, Tomato and Basil image

This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.

Provided by Charmie777

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
4 cups coarsely chopped tomatoes, about 1-1/3 pounds
1/2 cup sliced red onion
1/4 cup chopped fresh basil
6 slices cooked bacon, crumbled
1 loaf French bread, day old, cut into 1 inch cubes
2 cups torn romaine lettuce

Steps:

  • Preheat oven to 350º.
  • Combine first 5 ingredients in a bowl; stir with a whisk.
  • Add tomato, onion, basil and bacon; toss well. Set aside.
  • Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
  • Bake at 350º for 15 minutes or until toasted; cool.
  • Add bread and lettuce to tomatoes; toss gently to combine.
  • Serve immediately.

Nutrition Facts : Calories 588.5, Fat 8.3, SaturatedFat 2.2, Cholesterol 8.8, Sodium 1264, Carbohydrate 104.7, Fiber 6.2, Sugar 9.5, Protein 24.6

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