Quick and Easy: Tuscan Panzella (Tomato and Bread Salad)

By Linda Gassenheimer
Knight Ridder News Service

Imagine building a meal around stale bread. That's the inspiration for Tuscan panzella (also called panzanella) salad, a low-carb, easy recipe from Italy. It uses fresh tomatoes, cucumbers, basil, olives and, yes, two-day-old bread.

Tuscan Panzella

• 3 large slices stale whole-grain bread (1 to 2 days old)
• 4 scallions, sliced
• 1 medium tomato, cut into cubes (about 1 cup)
• 1 packed cup fresh basil leaves
• 1/2 medium cucumber, peeled and cut into cubes (about 1 cup)
• 6 pitted black olives, cut in half
• Salt and freshly ground pepper
• 2 tablespoons olive oil and vinegar dressing (divided use)
• 3/4 pound fresh tuna

Soak the bread for a few seconds in a small bowl of water. When just soft, squeeze out all of the water and break into small pieces. Place bread in a bowl with the scallions, tomato, basil, cucumber and olives. Add salt and pepper to taste. Add 1 tablespoon salad dressing and mix well. Divide between two dinner plates.

Heat a nonstick skillet on high heat. Add the tuna and sear for 2 minutes, turn and sear 2 more minutes for a 1/2- to 3/4-inch tuna steak. Cook 2 minutes longer for a 1- to 2-inch steak. Cut tuna into 1-inch slices and place on top of the salad. Drizzle with remaining 1 tablespoon dressing. Makes 2 servings.