Tuna Panzanella Salad

Author: Shannon Miller Lifestyle


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.  Yummy!


3 Sea Best Tuna Fillets, thawed

Salt and freshly ground black pepper to taste

2-½ cups day-old Italian bread, cut into 1” cubes

1 can (15 ounces) cannellini beans, rinsed and drained

1 cup diced fresh tomatoes

½ cup julienned red onion

½ cup chopped Italian parsley

1 tablespoon minced, fresh oregano

1/3 cup red wine vinaigrette


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

Servings: 4

Chef’s Note: Tuna can be cooked the day before and refrigerated until served.

Sea Best logo  Recipe courtesy: Sea Best Seafood

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