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TUNA PANZANELLA SALAD

Grilled chunks of TUNA and flavorful white beans jazz up this Tuscan bread salad, which is dressed with a tangy oregano and red wine vinaigrette.


TUNA PANZANELLA SALAD

INGREDIENTS

3Sea Best Tuna Fillets, thawed
Salt and freshly ground black pepper to taste
2-1/2cups day-old Italian bread, cut into 1” cubes
1can (15 ounces) cannellini beans, rinsed and drained
1cup diced fresh tomatoes
1/2cup julienned red onion
1/2cup chopped Italian parsley
1tablespoon minced fresh oregano
1/3cup red wine vinaigrette

DIRECTIONS

  • Preheat grill to medium-high heat.
  • Sprinkle both sides of Sea Best Tuna with salt and pepper.
  • Grill tuna for 3-4 minutes on each side or until internal temperature reaches 140°F.
  • Remove from the grill.
  • In large serving bowl, combine the remaining ingredients; toss to coat.
  • Cut tuna into 1” pieces; add to salad and gently toss to combine.
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TUNA PANZANELLA SALAD