New This Month

Tuna-Bean Panzanella

This Mediterranean-inspired panzarella is full of rich butter beans and oil-packed tuna for a salad that is as exciting as it is filling.

  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2013


  • 2 slices rustic bread
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1/2 thinly sliced small red onion
  • 3/4 cup chopped sour pickle
  • 1/4 cup torn fresh basil leaves
  • 1 can (16 ounces) rinsed butter beans
  • 1 can drained oil-packed tuna
  • 1/4 cup pickle brine
  • Salt and pepper


  1. Tear bread into 1-inch pieces. On a rimmed baking sheet, drizzle bread with 2 tablespoons olive oil. Toast at 400 degrees until golden, about 10 minutes. Combine bread, onion, pickle, basil, beans, and tuna. Toss with pickle brine and 1/4 cup olive oil; season.

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