Panzanella is a fresh and quick summer dish. In this variation, soaked Apulian friselle, tomatoes, fresh onion pecorino and tuna are used: perfect as a main dish or appetizer for outdoor lunches and dinners. It requires no cooking and is finished with extra virgin olive oil, salt and mixed seeds to taste.
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Soak the friselle in water according to the product instructions and break them into large pieces.
Wash the tomatoes and cut them into small pieces.
Cut the fresh pecorino into cubes.
Drain the oil-packed tuna well (if using canned tuna, remove any excess oil or water).
Combine the broken soaked friselle, tomatoes, pecorino and tuna in a bowl.
Season with extra virgin olive oil and salt to taste, then mix well to combine the ingredients.
Finish with mixed seeds if desired and garnish with fresh basil leaves before serving.
Large bowl
Kitchen knife
Tuna strainer / colander
No-cook recipe; suitable for summer days. Egg-free version. If you prefer, you can use tuna in water for a lighter version.
Italia, Sicilia
