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White Bean and Tuna Panzanella

Anna Williams
Serves 4 Hands-On Time: 05m Total Time: 10m

Ingredients

  • 1/2 baguette, torn into 2-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 1 19-ounce can cannellini beans, drained and 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 broiler-proof 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.
By Sara Quessenberry and Kate Merker,  August 2008
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Quick Tip

In general, opt for U.S. farmed fish over wild.

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.

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