Photo by: Photo: Anna Williams; Styling: Anna Last

White Bean and Tuna Panzanella

  • Yield: Makes 4 servings


  • 1/2 none baguette, torn into 2-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 1 none 19-ounce can cannellini beans, drained and rinsed
  • 2 none pickles (preferably half-sour), cut into bite-size pieces
  • 1 none small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • none Kosher salt and pepper
  • 2 none 6-ounce cans tuna, drained


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: 391none
  • Calories from fat: 46%
  • Protein: 27g
  • Carbohydrate: 29g
  • Sugars: 3g
  • Fiber: 4g
  • Fat: 17g
  • Saturated fat: 3g
  • Sodium: 793mg
  • Cholesterol: 25mg

Go to Full Version of

White Bean and Tuna Panzanella Recipe