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Heirloom tomato and tuna panzanella

One of the beautiful things about panzanella is that you can switch it up based on the produce you have on hand.

This delicious «Heirloom tomato and tuna panzanella recipe». High season tomatoes and cucumbers are the perfect partners in this beautiful recipe for homemade tuna panzanella for fina de Samaná with the family.

Heirloom-tomato-and-tuna-panzanella

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  • Heirloom tomato and tuna panzanella recipe

Heirloom-tomato-and-tuna-panzanella

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Details ¿ How to make easy Heirloom tomato and tuna panzanella ?

  • Preparation time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Difficulty: beginner
  • Calories / serving: 420
  • Serves: 4 servings

  • Ingredients

  • ½ cup extra-virgin olive oil, plus 3 tablespoons
  • 1 loaf crusty French bread, cut into 1-inch cubes (about 6 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1 garlic clove, minced
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 2 large heirloom tomatoes, cut into 1-inch cubes
  • 1 English cucumber, seeded and cut into 1-inch cubes
  • ½ red onion, thinly sliced
  • 8 to 10 basil leaves, torn
  • ¼ cup Niçoise or kalamata olives, pitted and

  • How to prepare heirloom tomato and tuna panzanella easy and fast

1. So, you should tightly cover a baking sheet with kitchen paper towels to keep warm.
2. Therefore, using a large frying pan, put it on medium-low heat, this is so that the oil does not burn, heat 3 tablespoons of olive oil or of your preference.
3.Then add the bread cube shapes, season with salt and pepper for flavor, and cook, but stirring more often, until well caramelized, about 10 minutes. Note that you should do as directed, reduce heat to low if bread begins to brown too quickly. Move the blocks to the lined baking sheet.
4. Therefore, In a small or medium bowl, mix the garlic well, then the vinegar, Dijon mustard, it’s more. While continuing to whisk, add the excess ½ cup of olive oil or your choice until emulsified. Season with salt and pepper to taste.
5. For this explanation, in a large portion of vegetable salad, mix the tomatoes, cucumber, onion, basil and olives. Add the bread and toss. Drop delicately into the fish.Moreover, we add the vinaigrette, pouring to unite.
5. Serve or store parts separately (toast, salad, also, get dressed) up to 2 days in the cooler.
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👉 It may interest you ( New video of delicious fish recipes very easy and fast: Take a look now )🙂 🐠🐟

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