Sunday, August 3, 2008

White Bean and Tuna Panzanella

Cut the bread into chunks a little larger than the beans.

1/2 baguette
4 tablespoons extra-virgin olive oil
1 can cannellini beans, drained and rinsed
2 tablespoons capers (or two chopped dill pickles)
4 scallions, chopped
2 tablespoons red wine vinegar
kosher salt and pepper
2 7 oz. packages of tuna, drained

Heat oven to 400.

Cut the bread into bite-sized chunks. Spray liberally with cooking spray, and toss with salt. Toast the bread for 6-8 minutes, or until golden brown, turning once. Remove from oven and cool slightly.

While the bread cools, mix the rest of the ingredients in a large bowl. Add the bread, and stir.

Panzanella can be served immediately, but the flavors will combine the longer it sits.

--Adapted from Real Simple magazine

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