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Tuna Panzanella Salad

  • Yield: 4 1x


  • 6 Tbs sherry or white wine vinegar
  • 6 tbs olive oil (extra-virgin)
  • 1 tsp kosher salt (divided)
  • 1/4 tsp fresh ground black pepper (divided)
  • 1 jar tuna steaks in oil (Tonnino)
  • 5 1-inch slices day old rustic bread (We love the Tuscan bread from Great Harvest Bread Company)
  • 2 pts cherry tomatoes (halved)
  • 4 cups fresh baby spinach
  • 2 tbs olive oil


  1. Whisk together the vinegar, oil, 1/2 of the salt and the pepper in a small bowl.
  2. Reserve 2 Tbs of the vinegar mixture in a separate small bowl.
  3. Coat bread with 2 tbs olive oil--both sides
  4. Add the bread slices to the grill pan; cook until toasted and grill makrs appea; 2-3 minutes per side.
  5. Transfer bread to a cutting board and cut into 1-inch cubes.
  6. Stir together bread cubes, tomatoes with remaining vinegar mixture and salt and pepper until combined.
  7. Remove the tuna chunks from the jar and break up into bite-size pieces.
  8. Gently fold tuna and spinach into the bread mixture.
  9. Serve at room temperature.


Source: Michelle Burns

  • Category: Main Dish


  • Calories: 220
  • Fat: 31.73 g
  • Carbohydrates: 24.96 g
  • Protein: 15.61 g
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