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Receta Panzanella Tuscan Bread, Tomato, And Tuna Salad
by Global Cookbook

Panzanella Tuscan Bread, Tomato, And Tuna Salad
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Ingredientes

  • 8 ounce coarse-textured Italian bread, 4 or possibly 5 days old
  • 4 med -size ripe tomatoes, roughly diced
  • 1 med -size red onion, chopped
  • 12 lrg fresh basil, leaves, shredded
  • 12 x pitted black olives, halved lengthwise
  • 3 Tbsp. red wine vinegar
  • 1/3 c. good extra virgin olive oil
  • 3 x garlic, clove, finely, minced
  • 1 x salt and freshly grnd pepper
  • 1 x 7 ounce can oil-packed Italian tuna, liquid removed and broken into chunks

Direcciones

  1. Remove crusts from bread and break into pcs. Place bread in large bowl, cover with cool water and soak for 2 to 3 min or possibly till softened. Drain and squeeze the bread dry, making sure to remove the water completely.
  2. Place the bread in a large bowl and break it up into small pcs with your hands. Add in the tomatoes, onion, basil, olives and tuna.
  3. In a small bowl, whisk together vinegar, garlic, and extra virgin olive oil. Add in salt and pepper to taste (remember the olives are salty!)
  4. Gently toss the dressing with the salad. Serve immediately.
  5. The idea of using stale bread in a salad may not sound appealing, but trust us. This salad is divine. Everything can be prepared in advance, but toss it with the vinaigrette just before serving.