White Bean and Tuna Panzanella
Serves 4|
Hands-On Time:
05m
|
Total Time:
10m
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
- 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.
- In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Fold in the toasted baguette.
- Divide the mixture among bowls and top with the tuna.
Nutritional Information
- Per Serving
- Calories 391Calories From Fat 46%
- Protein 27g
- Carbohydrate 29g
- Sugar 3g
- Fiber 4g
- Fat 17g
- Sat Fat 3g
- Sodium 793mg
- Cholesterol 25mg
What does this mean? See Nutrition 101.
Quick Tip
Kidney beans or chickpeas can be substituted for cannellini in this recipe.
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