This Tuna-and-White Bean Panzanella Is Filling, Healthy, and Cheap

Want a filling, high-protein, healthy salad that doesn't cost too much to make? Give this recipe a try. Canned tuna and beans make it hearty, and the dressing and bread keep it flavorful and fun. And, because it's mostly pantry items, it's inexpensive to boot!

Yields: 4-6 servings

Prep Time: 25 mins

Total Time: 55 mins

Ingredients

• 8 oz.

  country bread (about a half-loaf), cut into cubes or roughly torn

• 2 tbsp.

  olive oil, plus 1/4 cup, divided

• Kosher salt and freshly ground black pepper

• 2

  cloves garlic, chopped

• 1 tbsp.

  Dijon mustard

• 1/4 c.

  red wine vinegar

• 1/2

  large red onion, sliced

• 1

  (5-ounce) cans chunk white tuna, drained

• 1

  (15-ounce) can great northern white beans, rinsed well

• 1 lb.

  ripe tomatoes, roughly chopped

• 1/2 c.

  packed fresh basil, torn

Directions

1. Preheat oven to 425°F. Toss together bread and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake until golden brown and crispy, 8 to 10 minutes.

2. Whisk together garlic, mustard, vinegar, and remaining 1/4 cup oil in a bowl. Season with salt and pepper. Add onion, tuna, beans, tomatoes, basil, and toasted bread and toss to combine. Let sit 30 minutes to allow flavors to meld.

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