INGREDIENTS
6-8 slices bread cut in cubes (see note below)
10 ounces grape tomatoes cut in half
1, 15.5 ounce can cannellini or chickpea beans drained & rinsed
¼ red onion sliced thin
16 ounces of Ortiz tuna
¼ fennel bulb sliced thin (optional)
⅓ cup olive oil + 1 tbsp for toasting bread
2 tbsp red wine vinegar
1 tsp flaky sea salt
½ small radicchio shredded
1 cup frisee salad, just the tender green portion
Tuna Panzanella Salad
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
Additional Add Ins:
Shaved parmigiano reggiano or shaved ricotta salata
Note: I used leftover seduction bread from @wholefoods and olive oil bread from @madonia bakery
Instructions:
-Preheat oven to 350F
-Place bread onto a parchment lined baking sheet, lightly coat with 1 tosp of olive oil. Toast for 15 to 20 minutes. Remove and set aside.
-To a large salad bowl add tomatoes, beans, red onion, tuna, fennel, ⅓3 cup olive oil, red wine vinegar and salt. Toss and let sit for 15 minutes.
-Add radicchio, frisee and toasted croutons. Toss and serve.