Reconstructed Panzanella

Name: Reconstructed Panzanella
Ingredients: 5 ounce 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 tablespoon extra virgin olive oil; 2 teaspoon red wine viengar; 1/2 cup diced cucumber; 1/2 cup diced plum tomato; 3 tablespoon finely chopped red onion; 2 tablespoon thinly sliced fresh basil; 1 tablespoon drained capers

StarKist|April 11, 2017 1:42 pm EST

4.5 (2 ratings)

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Recipe Courtesy of StarKist TunaA 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.

Servings

4

Ingredients

5 ounce 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 tablespoon extra virgin olive oil
2 teaspoon red wine viengar
1/2 cup diced cucumber
1/2 cup diced plum tomato
3 tablespoon finely chopped red onion
2 tablespoon thinly sliced fresh basil
1 tablespoon drained capers

Directions

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.