th
# 62 • JUNE 12 , 2015
loved it. I made it to share with you as soon as
DIRECTIONS
I returned home.
It is very easy and quick to prepare. It should rest
in the fridge for a while to allow all the flavors to
mingle. If you happen to visit either Tuscany or
Umbria in August, you may very well encounter
some festivals dedicated to this delicious dish.
Preparation time: 10 min.
Cooling time: 1 h
Servings: 4
INGREDIENTS
200 g (7 oz) Tuscan bread http://www.passionandcooking.com/2013/10/27/pane-toscano-tuscan-bread/, cut into small pieces
3 Romano tomatoes, cut into cubes
2 cucumbers, peeled and cut into small pieces
1 red onion, finely sliced
120 g (4 oz) canned tuna in olive oil
2 tablespoon white wine vinegar
2 tablespoon water
12 fresh basil leaves
Salt and freshly ground pepper
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1. In a big bowl place the tomatoes, cucumbers,
onion and season with salt and pepper
2. Add bread, vinegar and water. Toss all the
ingredients together. The bread should be wet
but not soggy. Break it up with a fork
3. Add tuna and mix well
4. Taste and add more salt, pepper and vinegar,
if necessary
5. Tear in basil and refrigerate for 1 hour. Serve
cold.
Note: I use tuna canned in olive oil, and therefore I do not add any oil to my panzanella.
Instead if you use tuna canned in water, I would
recommend adding 2-3 tablespoons of oil olive (extra-virgin of course!). You can substitute
Tuscan bread with other hearty Italian breads,
such as a Pugliese loaf.