salad of tuna, cubed bread, grape tomatoes, and basilChef Paolo Vasapolli adds tuna to his recipe for the Italian bread salad, panzanella.

Tuna salad a taste of Tuscany

With its red, green, and white colours, panzanella is often said to represent the Italian flag. For Paolo Vasapolli, executive chef in Food and Catering Services, it represents summer.

“This is a common dish through central Italy, but it is associated with Tuscany — especially Florence,” he says.

His version swaps in tuna in place of the more traditional anchovies, making for a heartier meal.

Tuna Panzanella


  • 1 baquette, cut into small cubes
  • 2 pints of cherry tomatoes, cut in half
  • 1 medium onion, chopped
  • 250 gr canned tuna, drained
  • ½ cup extra virgin olive oil
  • 2-3 tbsp red wine vinegar
  • 2 fresh basil leaves
  • salt and pepper to taste


  1. To toast croutons, place bread cubes on a baking sheet and broil at 400°F for about 10 minutes, flipping halfway.
  2. Place tomatoes in a mixing bowl and add a splash of water along with salt, pepper, and onion.
  3. Add tuna, olive oil, and red wine vinegar.
  4. Chop or tear basil into small pieces, then add and stir well to combine.
  5. Let sit for five minutes to absorb flavours before serving.

Vasapolli recommends a high-quality tuna, like white albacore. Buon appetito!

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.