Panzanella is a traditional Tuscan chopped salad with soaked bread that's full of fresh flavor. Rich and lively with the zing of fresh veggies, the ingredients pair beautifully with savory Genova Albacore tuna.
2 (5-ounce) cans of Genova Albacore Tuna in Olive Oil, drained
4 ounces ciabatta or baguette, cut into 1-inch cubes (about 3 cups)
6 Tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt, plus more to taste
6 mini cucumbers, thinly sliced
10 ounces grape tomatoes, halved
½ cup thinly sliced red onion
2 garlic cloves, grated to a paste or finely minced
2 Tablespoons red wine vinegar, plus more to taste
1 Tablespoon chopped fresh oregano
½ teaspoon chili pepper flakes (optional)
1 teaspoon Dijon mustard
2 Tablespoons capers, plus 1 teaspoon of liquid from the jar
Place the cubes of bread into a large bowl and drizzle with about 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and a few cracks of black pepper, then toss to coat. Transfer the bread to a rimmed baking sheet, spreading the cubes out evenly, and bake for about 10 minutes or until the bread is golden and crisp.
Remove the bread from the oven and let it cool.
While the bread is baking, place the drained Genova Albacore Tuna, cucumbers, tomatoes and onion into a large mixing bowl. Set aside.
In a small bowl, combine the garlic paste, red wine vinegar, fresh oregano, salt, chili flakes, Dijon mustard, capers and caper brine. Whisk well with a fork and slowly drizzle in the remaining extra virgin olive oil, whisking until well blended.
Once the bread has cooled, add it to the tuna, cucumber, tomato and onion mixture, then drizzle with the dressing, gently tossing it to coat everything evenly.
Let the salad sit for at least 30 minutes, and up to 4 hours, before serving. Prior to serving, toss the salad with a little extra olive oil, red wine vinegar, and salt if necessary. Garnish with the fresh basil and parsley.