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Recipe by @vessys_gourmet_kitchen
Journey to the Italian countryside with this thoughtful reimagining of Panzanella salad. This deconstructed version celebrates the traditional elements of ripe tomatoes, sharp red onions, and aromatic basil while adding a protein-rich twist with wild albacore tuna. By serving the garlic-rubbed sourdough alongside rather than mixed in, each bite maintains its perfect texture.
Recipe by @vessysgourmetkitchen
Journey to the Italian countryside with this thoughtful reimagining of Panzanella salad. This deconstructed version celebrates the traditional elements of ripe tomatoes, sharp red onions, and aromatic basil while adding a protein-rich twist with wild albacore tuna. By serving the garlic-rubbed sourdough alongside rather than mixed in, each bite maintains its perfect texture.
1 lb Cherry/Grape Tomatoes
1/4 of a large Red Onion
1 (5oz) can Wild Planet Albacore Wild Tuna
12 Basil Leaves
3 slices Sourdough Bread
1 Garlic Clove, for rubbing the bread
2 Tbsp Olive Oil
1 tsp Salt
Black Pepper
3 Tbsp Olive Oil
1 Tbsp Champagne Vinegar
1/2 Lemon, juiced + zested
1/2 tsp Salt
1 tsp Dijon Mustard
Black Pepper, to taste
Half and salt tomatoes and let them sit in a strainer to release their juices; place a bowl underneath to collect the tomato juice. Thinly slice red onion and Chiffonade your basil leaves.
Slice and season sourdough bread with olive oil, salt and pepper and toast.
To make the dressing add tomato juice, olive oil, champagne vinegar, lemon juice and lemon zest, Dijon mustard, salt and pepper and froth or stir well.
Add tomatoes, Albacore tuna, red onions and basil to a bowl, pour dressing over, mix well; serve on a platter with your toasted bread and enjoy!
