This is such a delicious salad - enjoy!
Panzanella With Tuna, Roasted Tomatoes and Pepperoncini
The Oregonian
Makes 4 servings
A dense loaf works particularly well for this dish. Look for mild
pepperoncini, as hot peppers would make the salad quite spicy. If you feel
like splurging, purchase top-quality Spanish or Italian oil-packed canned
tuna, which is a world apart from the average albacore.
1 28-ounce can diced tomatoes, well-drained
Salt and freshly ground black pepper
8 tablespoons extra-virgin olive oil (divided)
5 cups 1-inch bread cubes (lightly packed)
3 tablespoons water
2 tablespoons white wine vinegar
1 large clove garlic, minced
2 anchovy fillets, minced
Pinch granulated sugar
1/3 cup thinly sliced pepperoncini
4 teaspoons brine-packed capers
1/2 cup coarsely chopped mixed herbs (lightly packed; see note)
2 6-ounce cans solid white or albacore tuna, drained
Adjust oven rack to within 4 inches of broiler. Spread tomatoes onto a
rimmed baking sheet, season with salt and pepper, and drizzle with 1
tablespoon of the olive oil. Broil until tomatoes are glossy looking and
lightly charred, 7 to 10 minutes. Transfer to a bowl and set aside.
Meanwhile, toss bread in a large mixing bowl with water, 3 tablespoons of
the olive oil, and salt and pepper to taste. Spread bread in a single
layer on the baking sheet. Broil, stirring frequently, until lightly
toasted and golden brown, 2 to 5 minutes. Return to mixing bowl.
In a small bowl, combine the remaining 4 tablespoons olive oil, vinegar,
garlic, anchovy and sugar. Whisk until emulsified; adjust seasoning with
salt and pepper to taste.
Add tomatoes, pepperoncini, capers and herbs to the bowl with the bread.
Mix gently with a large rubber spatula until combined. Drizzle dressing
over top and carefully mix until dressing is incorporated. Add tuna in
large pieces and mix until just incorporated (large pieces of tuna should
remain). Serve immediately.
Note: At least half or all of the herbs should be Italian parsley. The
remainder can be a blend of basil, mint, oregano or marjoram.
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