Sourdough Panzanella With Tuna White Beans And Rosemary Recipes

TUNA-BEAN PANZANELLA

Tuna-Bean Panzanella image

This Mediterranean-inspired panzarella is full of rich butter beans and oil-packed tuna for a salad that is as exciting as it is filling.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

2 slices rustic bread
1/4 cup plus 2 tablespoons olive oil, divided
1/2 thinly sliced small red onion
3/4 cup chopped sour pickle
1/4 cup torn fresh basil leaves
1 can (16 ounces) rinsed butter beans
1 can drained oil-packed tuna
1/4 cup pickle brine
Salt and pepper

Steps:

Tear bread into 1-inch pieces. On a rimmed baking sheet, drizzle bread with 2 tablespoons olive oil. Toast at 400 degrees until golden, about 10 minutes. Combine bread, onion, pickle, basil, beans, and tuna. Toss with pickle brine and 1/4 cup olive oil; season.

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

SOURDOUGH PANZANELLA WITH TUNA, WHITE BEANS AND ROSEMARY

Sourdough Panzanella With Tuna, White Beans and Rosemary image

You don't have to use sourdough...any artisan bread would be good. My favorite is crusty olive or roasted garlic. You can also add some chicken or shrimp to this salad instead of the canned tuna. It's just a delicious, healthy, versatile recipe.

Provided by Geema

Categories Tuna

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups
1 (19 ounce) can cannellini beans, drained and rinsed
2 (6 ounce) cans albacore tuna in vegetable oil, drained and flaked
1 large tomatoes, cut into 3/4 inch chunks
1 small red onion, chopped fine
3 tablespoons flat leaf parsley, chopped
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon fresh rosemary, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil
1/2 large head romaine lettuce, but corsswise into 1 inch strips (5 cups)

Steps:

Heat the oven to 250 degrees.
Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes. Let cool.
Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper. Slowly drizzle in the oil while constantly whisking the dressing.
Pour this dressing over the other salad ingredients. Let sit 5 minutes.
Toss in the lettuce and serve.

Nutrition Facts : Calories 935.1, Fat 50.7, SaturatedFat 7.6, Cholesterol 15.3, Sodium 1108.2, Carbohydrate 76.6, Fiber 12.9, Sugar 6.5, Protein 45

More about "sourdough panzanella with tuna white beans and rosemary recipes"

WARM SOURDOUGH PANZANELLA SALAD - THE CLEVER CARROT

Web Apr 24, 2020 3 – 4 cups sourdough focaccia, cut into small pieces, no larger than 1-inch 2 – 3 tbsp white balsamic vinegar 1/4 cup thinly sliced …
From theclevercarrot.com
5/5 (2)
Servings 4
Cuisine Italian
Category Salad

Adjust the racks to fit the center and lower third; the tomatoes and bread will bake at the same time.
Add the cherry tomatoes to a small baking dish. Drizzle with olive oil and season with salt and pepper. Roast in the lower third of the oven for 15 minutes, or until the tomatoes just begin to burst. They should be soft, but not collapsed.
Meanwhile, cut the focaccia into 1-inch cubes. Place onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Bake on the center rack until lightly golden, about 20 minutes.

See details

MEDITERRANEAN WHITE BEAN AND TUNA SALAD TOASTS

Web Jan 13, 2021 2 tablespoons minced fresh rosemary ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 slices sourdough bread …
From foodiecrush.com
5/5 (9)
Total Time 10 mins
Category Sandwich
Calories 529 per serving

Drain the tuna well. In a medium bowl, combine the chunk white tuna with the beans, olive oil, garlic, lemon zest, lemon juice, red onion, rosemary, salt and pepper. Mix well and let sit for 10 minutes up to overnight for flavors to meld.
Toast the sourdough toasts until golden brown and divide the tuna among the toasts. Add more salt and pepper to taste.

See details

RUSTIC ROSEMARY SOURDOUGH BREAD - THE DARING GOURMET

Web Sep 19, 2018 Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F. If using a banneton, invert the bread onto a baking stone or sheet. Spray …
From daringgourmet.com

See details

TUSCAN PANZANELLA SALAD WITH WHITE BEANS - VEGETARIAN …

Web Aug 24, 2016 Place the tossed bread cubes in a single layer on the lined baking sheet. Bake at 300 degrees for 10-15 minutes until the bread pieces just starts to become crispy (in the meantime, continue on to the rest of …
From vegetariangastronomy.com

See details

ROSEMARY ROASTED ROOT VEGETABLE PANZANELLA

Web Nov 24, 2020 Add your rinsed, dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic (garlic optional). Toss to combine, then add to one half of the other prepared baking …
From minimalistbaker.com

See details

WHITE BEAN AND TUNA SALAD RECIPE - SERIOUS EATS

Web Dec 9, 2022 Let onion slices sit in ice water for 15 minutes, then drain and discard ice water, and return red onion to now-empty bowl. Add vinegar and 1/4 teaspoon (1g) salt …
From seriouseats.com

See details

SOURDOUGH PANZANELLA WITH ROASTED RED PEPPERS AND WHITE BEANS

Web On a large rimmed baking sheet, toss the bread cubes with 1 tablespoon of the olive oil, spread them out, and bake until golden, 12 to 15 minutes. Let cool slightly before adding …
From andiemitchell.com

See details

WHITE BEAN AND TUNA PANZANELLA - BIGOVEN.COM

Web White bean and tuna panzanella recipe: Try this White bean and tuna panzanella recipe, or contribute your own. Add your review, photo or comments for White bean and tuna …
From bigoven.com

See details

TUNA AND WHITE BEAN PANZANELLA - A LITTLE NUTRITION

Web Try this easy-budget-friendly Tuna and Bean Panzanella recipe. Our Winnipeg Registered dietitians are pros at helping you with meal planning. 1-204-515-7466 …
From alittlenutrition.com

See details

PANZANELLA WITH BEANS, TOMATOES AND AVOCADO - THE NEW BAGUETTE

Web Apr 27, 2021 Yondu gives this bean panzanella salad a deliciously savory, well-rounded flavor. It brings out the umami of the tomatoes and makes basic canned beans taste like …
From thenewbaguette.com

See details

PANZANELLA - MINT & ROSEMARY

Web Jul 14, 2014 Instructions. Place the tomatoes, focaccia and red onions in a large bowl. Add the extravirgin olive oil, season with salt and pepper and mix them all together. Add the …
From mintandrosemary.com

See details

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) …

Web Sep 16, 2022 Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup …
From seriouseats.com

See details