Tuna Bean Panzanella Recipes

TUNA PANZANELLA SALAD

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Tuna Panzanella Salad image

Steps:

Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.
Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

Ingredients

1 8-ounce piece rosemary focaccia (about 8 ounces)
5 tablespoons extra-virgin olive oil
1 1/2 pounds assorted heirloom tomatoes, roughly chopped
1 small head escarole, trimmed and chopped
2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
1 cup fresh basil, roughly chopped
2 tablespoon capers, drained
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked

PANZANELLA

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Panzanella image

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

BASIL-TUNA PANZANELLA

Cubes of bread are tossed with tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and then dressed with a red wine vinegar-mustard vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 12

Basil-Tuna Panzanella image

Steps:

Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.
Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.

Ingredients

8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup chopped fresh basil
1 cup sliced celery
1 cup drained and rinsed canned chickpeas
1 cup sliced Persian or hothouse cucumbers
1 cup drained and flaked canned tuna
1/4 cup capers
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

TUNA & CAPER PANZANELLA

A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day

Provided by Good Food team

Categories Buffet, Main course, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 8

Tuna & caper panzanella image

Steps:

Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.

Nutrition Facts : Calories 463 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 77 grams protein, Sodium 1.35 milligram of sodium

Ingredients

3 slices ciabatta , preferably a day or two old
4-5 tomato
1⁄2 cucumber
8-10 basil leaves
200g can tuna
2 tsp caper , drained and roughly chopped
2 tbsp red wine vinegar
4 tbsp olive oil

TUNA AND BEAN SALAD

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

Tuna and Bean Salad image

Steps:

Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish