4.5
2 ratings

Reconstructed Panzanella

By
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.

4
Servings
515
Calories Per Serving

Ingredients

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

Directions

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.