Basil-Tuna Panzanella
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 333
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 7
- Sodium
- 567
- Total: 20 min
- Active: 20 min
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
- 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.