2 ratings

Reconstructed Panzanella

An easy Italian-inspired appetizer that won’t weigh you down

Recipe Courtesy of StarKist Tuna

A traditional panzanella is a salad of rough chunks of bread, tomatoes, and cucumbers all tossed together with oil and vinegar, but this “reconstructed” interpretation makes for the perfect finger food.

Calories Per Serving


For the Reconstructed Panzanella

  • 5 Ounces canned or pouched tuna, such as StarKist Tuna Creations Garlic and Herb
  • 6 Large slices country style sourdough bread, cut into [2] 2x3-inch rectangles
  • 2 Tablespoons extra virgin olive oil
  • 2 Teaspoons red wine viengar
  • 1/2 Cup diced cucumber
  • 1/2 Cup diced plum tomato
  • 3 Tablespoons finely chopped red onion
  • 2 Tablespoons thinly sliced fresh basil
  • 1 Tablespoon drained capers


For the Reconstructed Panzanella

Preheat the oven to 425°F.

Place bread on a large baking sheet in a single layer. Bake in the center of the oven until lightly browned and crisp, about 8-10 minutes. Combine 1 tablespoon of the oil and vinegar in a small bowl. Brush one side of each slice of the toasted bread. Place 2 slices of bread, brushed side up, on each of 4 plates or a serving platter.

Combine the tuna, remaining 1 tablespoon oil, cucumber, tomato, onion, basil and capers in a bowl. Evenly top each bread slice with the tuna mixture. Garnish with additional sliced basil if desired.