Tuna Panzanella Salad

Grilled chunks of tuna and flavorful white beans jazz up this Tuscan bread salad, which is dressed with a tangy oregano and red wine vinaigrette.


  • 3 Sea Best Tuna Fillets, thawed
  • Salt and freshly ground black pepper to taste
  • 2-½ cups day-old Italian bread, cut into 1” cubes 
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup diced fresh tomatoes
  • ½ cup julienned red onion
  • ½ cup chopped Italian parsley
  • 1 tablespoon minced fresh oregano 
  • 1/3 cup red wine vinaigrette


  1. Preheat grill to medium-high heat.
  2. Sprinkle both sides of Sea Best Tuna with salt and pepper.
  3. Grill tuna for 3-4 minutes on each side or until internal temperature reaches 140˚F.
  4. Remove from the grill.
  5. In large serving bowl, combine the remaining ingredients; toss to coat.
  6. Cut tuna into 1” pieces; add to salad and gently toss to combine.

Servings: 4 

Chef’s Note: Tuna can be cooked the day before and refrigerated until served.

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Fun Fish Facts

The snapping shrimp, only 1 1/2 inches long, makes a noise with its one big claw that sounds like a firecracker.