Sourdough Panzanella With Tuna White Beans And Rosemary 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 Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

SOURDOUGH PANZANELLA WITH KALE AND HARDBOILED EGG



Sourdough Panzanella with Kale and Hardboiled Egg image

A bread salad gets tossed with juicy tomatoes, baby kale, crunchy celery, hard-boiled egg, scallions and capers and then it's dressed with a red wine vinegar-mustard vinaigrette.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

8 cups 1-inch sourdough bread cubes, stale or toasted (about 13 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
2 cups baby kale
1 cup sliced celery
1 cup chopped hard-boiled egg
1/2 cup chopped scallions
1/4 cup capers
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Put the bread cubes in a large bowl and add the tomatoes, kale, celery, egg, scallions and capers and toss to combine.
  • Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the olive oil.
  • Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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.

SOURDOUGH PANZANELLA WITH TUNA, WHITE BEANS AND ROSEMARY



Sourdough Panzanella With Tuna, White Beans and Rosemary image

You don't have to use sourdough...any artisan bread would be good. My favorite is crusty olive or roasted garlic. You can also add some chicken or shrimp to this salad instead of the canned tuna. It's just a delicious, healthy, versatile recipe.

Provided by Geema

Categories     Tuna

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups
1 (19 ounce) can cannellini beans, drained and rinsed
2 (6 ounce) cans albacore tuna in vegetable oil, drained and flaked
1 large tomatoes, cut into 3/4 inch chunks
1 small red onion, chopped fine
3 tablespoons flat leaf parsley, chopped
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon fresh rosemary, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil
1/2 large head romaine lettuce, but corsswise into 1 inch strips (5 cups)

Steps:

  • Heat the oven to 250 degrees.
  • Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes. Let cool.
  • Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
  • In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper. Slowly drizzle in the oil while constantly whisking the dressing.
  • Pour this dressing over the other salad ingredients. Let sit 5 minutes.
  • Toss in the lettuce and serve.

Nutrition Facts : Calories 935.1, Fat 50.7, SaturatedFat 7.6, Cholesterol 15.3, Sodium 1108.2, Carbohydrate 76.6, Fiber 12.9, Sugar 6.5, Protein 45

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