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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

Drain the canned tuna and gently flake it into the bowl with the other ingredients. Add the capers for a burst of salty flavor.

Step 6

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.

Step 7

Pour the dressing over the salad and toss everything together gently to combine and coat the bread evenly.

Step 8

Let the salad sit for 10-15 minutes to allow the flavors to meld and the bread to absorb some of the dressing.

Step 9

Serve the Tuna Panzanella Salad at room temperature, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	1068.5 grams (1068.5g)

Amount per serving	% Daily Value*
Calories	1716

Total Fat 95.80g	123%
Saturated Fat 14.50g	73%
Polyunsaturated Fat NaNg
Cholesterol 150mg	50%
Sodium 4783mg	208%
Total Carbohydrate 129.30g	47%
Dietary Fiber 12.60g	45%
Total Sugars 15.20g
Protein 90.40g	181%

Vitamin D 600IU	3000%
Calcium 185mg	14%
Iron 11mg	63%
Potassium 1917mg	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.

Source of Calories

Fat: 49.5%

Protein: 20.8%

Carbs: 29.7%