Tuna Panzanella Salad Recipes

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BASIL-TUNA PANZANELLA



Basil-Tuna Panzanella image

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

8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup chopped fresh basil
1 cup sliced celery
1 cup drained and rinsed canned chickpeas
1 cup sliced Persian or hothouse cucumbers
1 cup drained and flaked canned tuna
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, 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 SALAD



Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories     Salad

Time 50m

Yield 8

Number Of Ingredients 11

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

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

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.

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 & 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

GARDEN BOUNTY PANZANELLA SALAD



Garden Bounty Panzanella Salad image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 12

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

Steps:

  • In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TUSCAN PANZANELLA SALAD



Tuscan Panzanella Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Tuscan panzanella salad - perfect for an Italian cuisine that can be ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 7

1 bag (10 ounces) romaine and leaf lettuce mix
1 can (19 ounces) cannellini beans, rinsed and drained
2 cups large reduced-fat or fat-free croutons
1 cup sweet grape tomatoes
1/2 cup thinly sliced red onion
1/3 cup pitted Kalamata olives, cut in half
1/3 cup balsamic vinaigrette

Steps:

  • Toss all ingredients except vinaigrette in large bowl.
  • Pour vinaigrette over salad; toss to coat.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g

WATERMELON PANZANELLA SALAD



Watermelon Panzanella Salad image

Keep cool with this super easy watermelon panzanella salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey-lime dressing.

Provided by Bite Me More

Categories     Salad

Time 53m

Yield 4

Number Of Ingredients 16

3 cups cubed French bread
1 tablespoon olive oil
2 teaspoons olive oil
½ teaspoon kosher salt
½ cup walnut halves
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
½ cup olive oil
3 cups cubed seeded watermelon
3 cups baby spinach-arugula mix
½ cup cubed feta cheese
6 leaves fresh basil, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
  • Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
  • Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
  • Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
  • Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.

Nutrition Facts : Calories 777.5 calories, Carbohydrate 68 g, Cholesterol 28 mg, Fat 51 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 10.6 g, Sodium 1388.3 mg, Sugar 19.9 g

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