Crunchy Tuna Panzanella

Name: Crunchy Tuna Panzanella
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 3 slices stale rustic bread; To taste: canestrino tomatoes, red and yellow cherry tomatoes; 1 red onion; 2 cucumbers; 1 generous bunch of basil; 3 –4 sprigs fresh oregano; 1 1/2 cups canned tuna in oil, drained (about 250 grams); To taste: salt, pepper, red pepper flakes; To taste: extra virgin olive oil; 1/2 cup white wine vinegar (about 120 ml)

Lida Cecchini @Mdg9117

This recipe isn’t entirely my own. I’ve always made classic panzanella by soaking stale bread in water and vinegar, squeezing it well, and then mixing it with fresh vegetables (tomatoes, cucumbers, onions, basil, and olive oil). Sometimes, to make it heartier, I add whatever I have in the fridge—cheese, mozzarella, tuna, etc. I tried this crunchy version as an appetizer at a farmhouse in the Grosseto area and really liked it, so I tried to recreate it my own way, adding tuna, yellow and red cherry tomatoes, and fresh oregano. Once it’s ready, let it rest for at least 30–40 minutes in the fridge or a cool place so the bread absorbs the flavors—it will be soft but still crunchy (not mushy like the classic version). Portion onto plates and add more toasted bread cubes (set aside earlier). It’s a fresh, tasty, and quick dish, perfect as an appetizer or a main course.

Lida Cecchini @Mdg9117

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Ingredients

30–40 minutes plus resting time

Serves 4 servings

3 slicesstale rustic bread
To taste: canestrino tomatoes, red and yellow cherry tomatoes
1red onion
2cucumbers
1generous bunch of basil
3–4 sprigs fresh oregano
1 1/2 cupscanned tuna in oil, drained (about 250 grams)
To taste: salt, pepper, red pepper flakes
To taste: extra virgin olive oil
1/2 cupwhite wine vinegar (about 120 ml)

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Steps

30–40 minutes plus resting time

1

Cut three slices of bread (not too thin) into cubes. Toast them in a lightly oiled nonstick pan (use 1 teaspoon extra virgin olive oil, spread with a brush, and remove any excess with a paper towel).
2

Slice the onion very thinly and soak it in cold water with 1/4 cup (about 60 ml) of vinegar for about 30 minutes.
3

Once the bread is toasted, let it cool slightly. Place half in a large bowl, then start adding the vegetables: first, peel and dice the canestrino tomatoes, then slice the cucumbers thinly, add the red and yellow cherry tomatoes (some halved, some whole), the drained and squeezed onion, roughly chopped basil, and oregano leaves. Add extra virgin olive oil to taste, a splash of vinegar, salt, pepper, and red pepper flakes. Mix everything well.
4

Finally, add the tuna and mix again. Drizzle with more extra virgin olive oil.
5

Garnish with whole cherry tomatoes, basil leaves, and oregano sprigs. Let rest in the fridge for at least 30–40 minutes so the bread absorbs the flavors but stays crunchy, not mushy like classic panzanella.
6

Before serving, portion onto plates, add the reserved toasted bread cubes, drizzle with more extra virgin olive oil, and sprinkle with pepper.