White Bean and Tuna Panzanella

White Bean and Tuna Panzanella
Anna Williams
Serves 4
preparation
5
minutes
cooking
10
minutes

Ingredients

1/2
baguette, torn into 2-inch pieces
4
tablespoons
olive oil
1
19-ounce can cannellini beans, rinsed
2
pickles (preferably half-sour), cut into bite-size pieces
1
small red onion, thinly sliced
2
tablespoons
red wine vinegar
kosher salt and pepper
2
6-ounce cans tuna, drained

Directions

  1. Heat broiler. On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
  2. In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Fold in the toasted baguette.
  4. Divide the mixture among bowls and top with the tuna.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Protein 27 g
  • Carbohydrate 29 g
  • Sugar 3 g
  • Fiber 4 g
  • Fat 17 g
  • Sat Fat 3 g
  • Sodium 793 mg
  • Cholesterol 25 mg
What does this mean? See Nutrition 101.