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  • Writer's pictureSusie Csorsz Brown

Tuna & Bean Panzanella

This is not your traditional Panzanella. There, I said it. It is, however, a lovely (weekday!) dinner, and the best part is that it comes together quickly. I know how your weeknights go: everyone comes home from their respective day locations (school, computer, work, etc), and they have homework, need to pack lunches for the next day, have to practice for whatever sport, ... dirty lunch boxes and containers, backpacks all over the place, masks drip-drying... it's chaos. And then on top of all of that you need to make something for dinner.

Never fear, Panzanella is here! I made this with beans from scratch, but the recipe is for beans from a can because I know that is more realistic, especially on a weekday. If you don't have enough bread, add more beans. If you don't have enough tuna, add more bread. If you don't have capers, use all pickles. Don't get caught up in the directions; just add what you like.

Tuna & Bean Panzanella

Servings: 6


Medium loaf rustic bread, torn into smallish bite-sized pieces, dried in the oven (or stale) 2 tablespoons olive oil, divided 1 small red onion, small dice (soaked in water for 5 to 10 minutes) 1/2 cup chopped sour pickle (preferably cornichon if you can find them) 1/2 cup capers, rinsed 1/2 cup torn fresh basil leaves 2 cans (16 ounces) of your favorite canned beans like butter beans, kidney, or garbanzo 3 can mostly drained oil-packed tuna (leave some oil in there to add to the flavor of the dressing)

2 ripe tomatoes, cut into 1/2-inch pieces 1/4 cup pickle or caper brine Salt and pepper


On a rimmed baking sheet, drizzle bread with 2 tablespoons olive oil. Toast at 400 degrees until golden, about 10 minutes. Meanwhile, combine onion, pickles, capers, basil, beans, tuna and tomatoes. Mix well without breaking up tuna too much. Add brine, and mix well.

Once bread is toasted, pour into a large bowl. Add tuna mixture, and mix well gently. Enjoy!

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