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Tuna Panzanella

Servings: 4

High-season tomatoes and cucumbers are perfect partners in this beautiful end-of-summer salad.


  • 1/2 cup thinly sliced red onion
  • 2 Tbs. red wine vinegar
  • Kosher salt
  • 1-3/4 lb. mixed tomatoes, cut into 1/4-inch wedges, or cherry tomatoes, halved
  • 3  Tbs. capers, rinsed and drained
  • 4  1/2-inch-thick slices rustic sourdough or country bread, well toasted or grilled, then cooled (about 7 oz.)
  • 1 large clove garlic, cut in half lengthwise, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 English or 2 to 3 Persian cucumbers, thinly sliced
  • Freshly ground black pepper
  • 1-1/4 cups loosely packed basil, large leaves torn
  • 2 7- to 8-oz. jars or cans good-quality tuna in olive oil, drained, oil reserved

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 30
  • Sodium (mg): 990
  • Carbohydrates (g): 37
  • Fiber (g): 4
  • Sugar (g): 8
  • Protein (g): 35


In a small bowl, toss together onion, vinegar, and 1/4 tsp. salt. In a large bowl, toss together the tomatoes, the capers, and 1/4 tsp. salt. Set aside.

Meanwhile, rub the toast slices on both sides with the cut sides of garlic. Tear the toast into small pieces. Discard the garlic.

Stir the oil into bowl with the tomato mixture. Add cucumber, toast pieces, and onion mixture (including all liquid). Toss well to combine. Set aside for 10 minutes.

Season the salad to taste with salt and pepper. (The salad can be made up to 20 minutes ahead up to this step. Keep covered at room temperature.)

Toss the basil and tuna into the salad, drizzle with a little of the reserved tuna oil (if desired), and sprinkle with more pepper.


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