Name: Tuna Panzanella Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Tuna Panzanella Salad

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