"This dish is a combo of three of my favorite things: grilled tuna, bread salad, and spicy puttanesca (aka streetwalker sauce)." —Rach

Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

Gallery

Credit: Photography by Nicole Franzen

Recipe Summary

Servings:
4
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Ingredients

Panzanella
Tuna

Directions

Instructions Checklist
  • Place the bread in a large bowl. Sprinkle with about 1/4 cup water and toss. Add the tomatoes and onion; season with salt and toss again. Add the olives, peppers, cucumbers, and capers; toss. Add the EVOO, vinegar, basil, and parsley and toss again. Set the salad aside while you make the tuna.

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  • Heat a large cast-iron skillet over medium-high. Season the tuna with salt, pepper, and rosemary. Add the oil to the skillet, two turns of the pan. Cook the fish until medium-rare, 2 to 3 minutes per side; transfer to a large plate. Add the lemon to the skillet, cut-sides down. Cook until lightly browned, 2 minutes. Squeeze the lemon over the tuna.

  • Divide the salad among shallow bowls; top with the cheese. Top each salad with a tuna steak, either whole, sliced, or broken into pieces.

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