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Panzanella With Tuna, Roasted Tomatoes and Pepperoncini

Make Panzanella With Tuna, Roasted Tomatoes and Pepperoncini at home with Tomatoes Well Drained, Extra Virgin Olive Oil, Inch Bread Cubes, Water, and White Wine Vinegar. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 28
• 8 tbsp
• 5 cup
• 3 tbsp
• 2 tbsp
• 1
• 2
• Pinch Granulated Sugar
• 1/3 cup
• 4 tsp
• 1/2 cup
• 2

Method (preview)

1. 1

   Adjust oven rack to within 4 inches of broiler.

2. 2

   Spread tomatoes onto a rimmed baking sheet, season with salt and pepper, and drizzle with 1 tablespoon of the olive oil.

3. 3

   Broil until tomatoes are glossy looking and lightly charred, 7 to 10 minutes.

4. 4

   Transfer to a bowl and set aside.

5. 5

   Meanwhile, toss bread in a large mixing bowl with water, 3 tablespoons of the olive oil, and salt and pepper to taste.

6. 6

   Spread bread in a single layer on the baking sheet. Broil, stirring frequently, until lightly toasted and golden brown, 2 to 5 minutes.

7. 7

   Return to mixing bowl.

8. 8

   In a small bowl, combine the remaining 4 tablespoons olive oil, vinegar, garlic, anchovy and sugar.

9. 9

   Whisk until emulsified; adjust seasoning with salt and pepper to taste.

10. 10

    Add tomatoes, pepperoncini, capers and herbs to the bowl with the bread. Mix gently with a large rubber spatula until combined.

11. 11

    Drizzle dressing over top and carefully mix until dressing is incorporated.

12. 12

    Add tuna in large pieces and mix until just incorporated (large pieces of tuna should remain).

13. 13

    Serve immediately.

14. 14

    The remainder can be a blend of basil, mint, oregano or marjoram.