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.
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Heirloom tomato and tuna panzanella recipe
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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
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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
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How to prepare heirloom tomato and tuna panzanella easy and fast
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