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White bean and tuna panzanella
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| Ingredients | |
| 1/2 | baguette, torn into 2-inch pieces |
| 4 tablespoons | olive oil |
| 1 19-ounce can | cannellini beans, rinsed |
| 2 | pickles, (preferably half-sour), cut into bite-size pieces |
| 1 small | red onion, thinly sliced |
| 2 tablespoons | red wine vinegar |
| kosher salt | |
| pepper | |
| 2 6-ounce cans | tuna, drained |
Directions
Heat broiler. On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Fold in the toasted baguette.
Divide the mixture among bowls and top with the tuna.
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