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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6-8
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Ingredients

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

Directions

  1. Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
  2. Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.
  3. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.