Panzanella with Tuna and Capers

Panzanella with tuna and capers is a tasty variation of the classic Tuscan dish. Here’s the recipe:

Ingredients

• 200 grams of stale bread
• 150 grams of oil-packed tuna, drained
• 300 grams of ripe tomatoes
• 1 small red onion
• A few leaves of basil
• 2 tablespoons of salted capers, rinsed
• Red wine vinegar to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cutting the bread into large chunks, put it in a bowl and moisten with water and red wine vinegar. Allow it to soften for a few minutes, then gently squeeze out the excess liquid.
2. Meanwhile, wash the tomatoes, remove the green parts and cut them into pieces. Thinly slice the onion and, if it is too strong, let it soften in water with a bit of vinegar for a few minutes.
3. In a large bowl, combine the squeezed bread, tomatoes, drained onion, crumbled tuna, and capers. Mix well to blend the ingredients.
4. Season with salt, pepper, and a generous drizzle of extra virgin olive oil. Add the hand-torn basil leaves to prevent oxidation from cutting with a knife.
5. Let the Panzanella with tuna and capers rest in the refrigerator for at least half an hour before serving, to allow the flavors to meld together nicely.

Interesting Facts

Panzanella is a dish that originated as a ‘poor man’s recipe’, born from the need to reuse stale bread in a tasty and nutritious way. The addition of tuna and capers is a modern twist that turns the dish into a fresh bread salad enriched with protein and intense Mediterranean flavors.