I can never resist buying bagfuls of ripe juicy tomatoes this time of year. Panzanella is a classic Italian bread, tomato and onion salad that originated in Tuscany. And it’s dressed with a simple olive oil vinaigrette. It’s one of my favorite summertime treats. That’s what inspired this Tuna Panzanella Salad recipe. It’s a twist on the original that we’ve turned into a complete meal. Plus, we have a surprise ingredient.
Broccolini is similar to regular broccoli, but it’s more delicate with thinner stems. If you can’t find it, simply sub in small broccoli florets. Now for the surprise: We use the oil from canned tuna to whip up a flavorful vinaigrette with lemon juice and garlic. For an extra dose of protein, we stir in cannellini beans. And crisp radishes add just the right amount of crunch. We serve it over toasted pita. It turns out absolutely delicious! Give it a go, then leave us a comment.
Yields
Prep Time
Cook Time
Ingredients
- 12 oz. broccolini, trimmed
- 2 (5 oz.) cans tuna in oil
- 1 lemon
- 1 clove minced garlic
- 3 radishes
- 2 scallions
- 1 (19 oz.) can cannellini beans
- 1½ cups cherry tomatoes, halved
- 2 pita breads, toasted
Instructions
PrintIn large pot of salted boiling water, cook broccolini until just tender, about 1 min. Drain; rinse under cold running water until cool. Drain well. Meanwhile, drain tuna, reserving ¼ cup oil. Grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon. In large bowl, whisk tuna oil, lemon juice and zest, garlic,¼ tsp. salt and ¼ tsp. pepper.
Thinly sliced radishes and scallions. Rinse and drain beans. Place broccolini, beans, tomatoes, radishes and scallions in large bowl. Add lemon-garlic dressing; toss until coated. Tear pita bread; place along edge of platter. Top with broccolini mixture and tuna. If desired, garnish with mint leaves.
Nutrition
- Calories: 442
- Fat: 17 gram
- Saturated Fat: 2 gram
- Protein: 25 gram
- Carbohydrate: 49 gram
- Fiber: 15 gram
- Cholesterol: 20 mg
- Sugar: 5 gram
- Sodium: 704 mg
