White Bean and Tuna Panzanella

White Bean and Tuna Panzanella
Photo by Anna Williams

Ingredients

  • Kosher salt and pepper
  • 1 19-ounce can cannellini beans, drained and rinsed
  • Kosher salt and pepper
  • 2 6-ounce cans tuna, drained
  • 2 pickles (preferably half-sour), cut into bite-size pieces
  • 2 6-ounce cans tuna, drained
  • 1 small red onion, thinly sliced
  • + 25 more ingredients
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • 4 tablespoons extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • ½ baguette, torn into 2-inch pieces
    • Kosher salt and pepper
    • 1 19-ounce can cannellini beans, drained and rinsed
    • 4 tablespoons extra-virgin olive oil
    • 1 small red onion, thinly sliced
    • 1 19-ounce can cannellini beans, drained and rinsed
    • ½ baguette, torn into 2-inch pieces
    • 4 tablespoons extra-virgin olive oil
    • 1 19-ounce can cannellini beans, drained and rinsed
    • ½ baguette, torn into 2-inch pieces
    • ½ baguette, torn into 2-inch pieces
    • 4 tablespoons extra-virgin olive oil
    • 2 6-ounce cans tuna, drained
    • 2 pickles (preferably half-sour), cut into bite-size pieces
    • Kosher salt and pepper
    • 1 small red onion, thinly sliced
    • 1 small red onion, thinly sliced
    • 2 6-ounce cans tuna, drained
    • 2 pickles (preferably half-sour), cut into bite-size pieces
    • 2 pickles (preferably half-sour), cut into bite-size pieces

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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in t...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network