Tuna Panzanella Salad
Bright, fresh, and irresistibly flavorful, this Tuna Panzanella Salad takes a classic Italian bread salad and elevates it with protein-packed canned tuna and briny capers. Crisp, golden cubes of toasted sourdough soak up a zesty red wine vinegar dressing, while juicy cherry tomatoes, crunchy cucumber, and aromatic basil bring vibrant texture and summery appeal. With just 20 minutes of prep time, this easy-to-make dish is perfect for a light lunch, quick dinner, or impressive picnic offering. Gluten-free and dairy-free diners can easily adapt the recipe, making it as versatile as it is delicious. Whether served as a main course or a side dish, this Mediterranean-inspired salad is a crowd-pleasing way to make the most of pantry staples like canned tuna and day-old bread.
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Recipe Information
Ingredients
- 200 grams sourdough bread (day-old or stale)
- 4 tablespoons extra-virgin olive oil
- 250 grams cherry tomatoes
- 1 medium (about 150 grams) English cucumber
- 0.5 medium red onion
- 10 leaves fresh basil leaves
- 2 cans (about 150 grams each) canned tuna in olive oil
- 1 tablespoon capers
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Preheat your oven to 375°F (190°C).
Cut the sourdough bread into 1-inch cubes. Spread the cubes evenly on a baking sheet and drizzle with 2 tablespoons of olive oil, tossing to coat. Toast the bread in the oven for 5-7 minutes or until golden and crispy. Set aside to cool.
While the bread is toasting, halve the cherry tomatoes, peel and thinly slice the red onion, and cut the cucumber into bite-sized pieces. Set the vegetables aside.
In a large mixing bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, red onion, and fresh basil leaves (tear the leaves into smaller pieces if necessary).
Drain the canned tuna and gently flake it into the bowl with the other ingredients. Add the capers for a burst of salty flavor.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, sea salt, and ground black pepper to create the dressing.
Pour the dressing over the salad and toss everything together gently to combine and coat the bread evenly.
Let the salad sit for 10-15 minutes to allow the flavors to meld and the bread to absorb some of the dressing.
Serve the Tuna Panzanella Salad at room temperature, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 15.2 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 185 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
