Tuna Panzanella Salad

A wooden bowl filled with salad greens, cherry tomatoes, red onion, croutons, and shaved cheese, with two wooden serving spoons. Nearby are bowls of shaved cheese and a pink plate with gold forks.

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Tuna Panzanella Salad is a Mediterranean-style bread salad made with toasted sourdough, high-quality tuna, cannellini beans or chickpeas, tomatoes, and a simple red wine vinaigrette. The bread absorbs the tomato juices and olive oil, the tuna adds richness and protein, and the radicchio and frisée add a fresh, slightly bitter crunch that balances everything out. It is mostly a no cook meal aside from toasting the bread, and it can be prepped ahead, which makes it perfect for easy entertaining or weekday lunches.

Prep Time15

Cook Time15

Course: Salad

Cuisine: Italian

Servings: people

Ingredients

6-8 slices of sourdough or olive bread cut into cubes
10 ounces grape tomatoes cut in half
1, 15.5- ounce can cannellini or chickpea drained & rinsed
¼ red onion sliced thin
16 ounces of albacore tuna water-packed
¼ fennel bulb sliced thin (optional)
⅓ cup extra virgin olive oil + more for toasting bread
2 tbsp red wine or rice wine vinegar
1 tsp flaky sea salt
½ small radicchio shredded
2 cups frisee salad just the tender green portion

Instructions

Preheat oven to 350°F.
Place bread onto a parchment-lined baking sheet, and lightly coat with 1 tbsp of olive oil. Toast for 15 to 20 minutes, then remove and set aside.
To a large salad bowl, add tomatoes, beans, red onion, tuna, fennel, ⅓ cup olive oil, red wine vinegar, and salt. Toss and let sit for 10-15 minutes.
Add radicchio, frisee, and toasted croutons. Toss and serve.

Nutrition