BASIL-TUNA PANZANELLA
Cubes of bread are tossed with tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and then dressed with a red wine vinegar-mustard vinaigrette.
Provided by Food Network Kitchen
Time 20m
Yield 6-8
Number Of Ingredients 12
Steps:
- Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
- Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.
- Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
PANZANELLA
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.
TUNA-BEAN PANZANELLA
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
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.
PANZANELLA
Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!
Provided by JUNEBUFF1
Categories Salad
Time 52m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
- Toss bread cubes with tomato mixture, and serve.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g
PANZANELLA PASTA
We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. -Ashley Pierce, Brantford, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat., In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly., Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.
Nutrition Facts : Calories 297 calories, Fat 18g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 739mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
TUNA PANZANELLA SALAD
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
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
TUNA & CAPER PANZANELLA
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
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
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
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TUNA PANZANELLA - RECIPE - FINECOOKING
From finecooking.com
Cuisine ItalianCategory LunchServings 4Calories 490 per serving
- In a small bowl, toss together onion, vinegar, and 1/4 tsp. salt. In a large bowl, toss together the tomatoes, the capers, and 1/4 tsp. salt. Set aside.
- Meanwhile, rub the toast slices on both sides with the cut sides of garlic. Tear the toast into small pieces. Discard the garlic.
- Stir the oil into bowl with the tomato mixture. Add cucumber, toast pieces, and onion mixture (including all liquid). Toss well to combine. Set aside for 10 minutes.
- Season the salad to taste with salt and pepper. (The salad can be made up to 20 minutes ahead up to this step. Keep covered at room temperature.)
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