July 10, 2008

Tuna Melt Panzanella

So, I've never made panzanella...until Tuesday, that is. And, I even have a framed panzanella recipe hanging in my kitchen!

Yeah, that's me with Tyler Florence
(I was apparently in a soccer mom look-a-like phase, yikes).

Panzanella is a Tuscan bread salad that typically consists of day-old bread cubes, tomatoes, cucumbers, red onions, and a vinaigrette.

I've been eating lots of raw veggies lately and was looking for something a bit more substantial than the traditional panzanella recipe. So, I made up my own...inspired by a tuna melt sandwich (which I had been craving).

Tuna Melt Panzanella

For the bread cubes:

2 cup day-old bread cubes (I used a baguette)
2-3 tablespoons extra virgin olive oil
1 garlic clove, crushed
salt & pepper
1/2 cup shredded cheddar cheese (I used sharp cheddar)


Toss the bread with with the oil, garlic, salt & pepper. Arrange in a single layer on a baking sheet & top with the shredded cheese. Bake at 350 for about 5 minutes, or until the cheese is melted. Remove from oven.


For the salad:

1 can good quality tuna (I used an Italian brand of white albacore packed in olive oil)
1/2 small white onion, diced
1 stalk celery, diced
1 cup grape or cherry tomatoes, halved
1 tablespoon capers
1/8 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon mayonnaise
1 hard boiled egg, peeled & sliced

Mix all ingredients in a large bowl. Add bread cubes. Toss with vinaigrette:

3 tablespoons white wine vinegar
1 tablespoon dijon mustard
1/2 cup extra virgin olive oil
salt & pepper

Whisk vinegar & mustard in a small bowl. Slowly drizzle in olive oil while whisking. Season with salt & pepper.


I finished the salad last night after class, and it was even better the next day. The bread cubes soaked up the flavors but were still crunchy!


Jennifer from NYC said...


Jackie said...

Sounds fantastic and your pictures really do it justice! Nummy!