How to Make: Tuna Panzanella | Tuscan Bread Salad | Recipe by David Rocco

canned tuna

🥗Healthier: cooked chicken

💰Cheaper: canned sardines

Canned sardines are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Cut the baguette into small cubes.

Toast the baguette cubes in the oven for about 10 minutes until golden.

Slice the cherry tomatoes in half and crush them with your hands to release the juices.

Add a splash of water, salt, and black pepper to the crushed tomatoes.

Add sliced red onion to the tomato mixture.

Add good quality Italian tuna to the mixture.

Drizzle in olive oil and a splash of red wine vinegar.

Rip fresh basil with your hands and add it to the bowl.

Add the toasted croutons to a bowl along with the tomato mixture and stir well.

Let the salad rest for about five minutes to allow the flavors to come together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens