Panzanella is a classic Italian bread salad. Topped with affordable tuna, you've got a simple, light summer meal! Smart tip: Panzanella is a great meal to make good use of ol' (even slightly stale-ish) bread.
Baguette - Heat oven to 400F (204C) degrees. Tear baguette into bite-sized pieces and toss with first part of olive oil and salt. Spread out onto a sheet pan, and toast for 15 to 18 minutes. If you’d prefer to do it in a grill, just place bread pieces into a grill pan. (Can be done 1 day ahead)
Tomatoes - Prep as directed. Transfer chopped tomatoes to a colander and place over a bowl. Sprinkle lightly with salt and toss gently. Let sit for ~15 minutes, which will drain out some liquid.
Red onions - Prep as directed. (Can be done up to 3 days ahead)
Basil / Cucumbers - Prep as directed. These are both easy veggies for kids to help prep.
Tuna - Drain.
Beans - Rinse and drain.
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