Sourdough Panzanella With Tuna, White Beans and Ros

Name: Sourdough Panzanella With Tuna, White Beans and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups; 1 (19 ounce) can cannellini beans, drained and rinsed; 2 (6 ounce) cansalbacore tuna in vegetable oil, drained and flaked; 1 large tomatoes, cut into 3/4 inch chunks; 1 small red onion, chopped fine; 3 tablespoons flat leaf parsley, chopped; ¼ cup red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 1 tablespoon fresh rosemary, chopped; 1 garlic clove, minced; ½ teaspoon salt; ¼ teaspoon pepper; ¾ cup olive oil; 12 large head romaine lettuce, but corsswise into 1 inch strips (5 cups)

Servings: persons

1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups
1 (19 ounce) can cannellini beans, drained and rinsed
2 (6 ounce) cansalbacore tuna in vegetable oil, drained and flaked
1 large tomatoes, cut into 3/4 inch chunks
1 small red onion, chopped fine
3 tablespoons flat leaf parsley, chopped
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon fresh rosemary, chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
¾ cup olive oil
12 large head romaine lettuce, but corsswise into 1 inch strips (5 cups)

1
Heat the oven to 250 degrees.
2
Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes.
3
Let cool.
4
Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
5
In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper.
6
Slowly drizzle in the oil while constantly whisking the dressing.
7
Pour this dressing over the other salad ingredients.
8
Let sit 5 minutes.
9
Toss in the lettuce and serve.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups, 1 (19 ounce) can cannellini beans, drained and rinsed, 2 (6 ounce) cansalbacore tuna in vegetable oil, drained and flaked, 1 large tomatoes, cut into 3/4 inch chunks, and more.

Yes, Sourdough Panzanella With Tuna, White Beans and Rosemary falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sourdough Panzanella With Tuna, White Beans and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions