Options

Format:
Include:
PRINT
See more
Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

White Bean and Tuna Panzanella

Real Simple AUGUST 2008

  • Yield: Makes 4 servings
  • Prep time:5 Minutes
  • Other:5 Minutes

Ingredients

  • 1/2 baguette, torn into 2-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 1 19-ounce can cannellini beans, drained and rinsed
  • 2 pickles (preferably half-sour), cut into bite-size pieces
  • 1 small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • Kosher salt and pepper
  • 2 6-ounce cans tuna, drained

Preparation

Heat broiler.

On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.

In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 46%
  • Protein: 27g
  • Carbohydrate: 29g
  • Sugars: 3g
  • Fiber: 4g
  • Fat: 17g
  • Saturated fat: 3g
  • Sodium: 793mg
  • Cholesterol: 25mg
advertisement

Go to full version of

White Bean and Tuna Panzanella recipe

advertisement