Food Network Scholar: Tuna Bread Salad

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Thursday, May 8, 2014

Tuna Bread Salad

I was on my own for dinner tonight. I rummaged around to see what all I could put together. I had tucked this Melissa d' Arabian recipe away awhile ago. I like traditional Panzanella Salad; I figured I would like this. The original recipe calls for kalamata olives. First I didn't have them, and second, um, not a huge fan of olives! I used a golden balsamic to keep the salad looking clean; but, you could use traditional balsamic. This is a light, inexpensive and very healthy dinner.

Tuna Bread Salad
printable recipe

1 c. cherry tomatoes, halved
kosher salt & pepper
1 c. great Northern white beans
1 can light tuna, drained
1/2 c. chopped red pepper
1 green onion sliced
4 slices of a baguette cut in cubes (slightly stale works best)
2 tsp. Dijon mustard
1 T. balsamic vinegar
3 T. olive oil
2 T. chopped fresh basil