Panzanella with Tuna and Capers

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

Ingredients

• 200 grams of stale bread
• 150 grams of tuna in oil, drained
• 300 grams of ripe tomatoes
• 1 small red onion
• A few basil leaves
• 2 tablespoons of capers in salt, 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, place it in a bowl and soak it with water and red wine vinegar. Let it soften for a few minutes, then squeeze it lightly to remove excess liquid.
2. Meanwhile, wash the tomatoes, remove the green parts and cut them into pieces. Slice the onion into thin strips and, if it is too strong, let it soften in water with a little vinegar for a few minutes.
3. In a large bowl, combine the squeezed bread, tomatoes, drained onion, crumbled tuna and capers. Mix the ingredients well to combine them.
4. Season with salt, pepper and a generous drizzle of extra virgin olive oil. Add the basil leaves torn by hand to prevent oxidation from the 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 well.

Curiosities

The Panzanella is a dish that originated as a ‘poor’ 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.