A few weeks ago, I raved about a new Italian cookbook called A16 Food + Wine that has a delicious (and unique) meatball recipe. Well, I'm still learning great things from it. This week, I made a panzanella with tuna and capers, another item on the menu at the launch party. Every ingredient, from the briny capers to the fragrant basil, was well-balanced.
This is a fantastic meal to make if you've got too much bread or when your loaf is going stale. I left the capers whole, since I like their saltiness and texture. You can easily adjust the recipe to your liking; get your hands on it (and step-by-step pictures) when you read more. Adapted from A16 Food + Wine by Nate Appleman Ingredients 1/2 pound country bread Directions Serves 6.
Tuna With Tomatoes, Cucumbers, Capers, and Bread
3/4 cup extra virgin olive oil
2 Persian cucumbers or 1 English (hothouse) cucumber
1 pound tomatoes, cored and quartered
1 tablespoon capers, soaked 30 minutes and chopped
5 basil leaves, coarsely torn
1 tablespoon red wine vinegar
3/4 cup olive oil-packed tuna, drained
Adapted from A16 Food + Wine by Nate Appleman
1/2 pound country bread