New Recipe - White Bean and Tuna Panzanella

I made this earlier in the week so I wanted to post a recipe. This is truly one of my favorites to make in the beginning of the week and just eat all week at work for lunch. It has a lot of protein so it really sticks with you through the afternoon.

This picture isn't that great... You can also check out the recipe and a better pic at Real Simple, which is where I got this recipe.

Ingredients
1/2 baguette or a couple Portuguese rolls
4 T Olive oil
1 19-oz can cannellini (white kidney) beans (Italian brands like Cento will have the 19 oz size, or sometimes I just get two 15 oz. cans and make it extra bean-y - more protein and fiber)
3-4 whole pickles or several slices (I like pickles so I always add more), chopped
1 small red onion, chopped (If you really want to cheat, get them off the salad bar).
2 T red wine vinegar
salt and pepper
2 6 oz. cans tuna

1. Break the baguette or rolls into pieces and toss with 1 T of the oil. Toast under the broiler 3-4 minutes. (If I am making this for my lunch during the week, I will do one serving in the morning before work each day. Otherwise, the bread gets kind of stale and chewy.)

2. Mix the beans, chopped pickles, onion, and tuna together in the bowl. Add the remaining 3 T of oil, and the vinegar and salt and pepper.

3. Serve the mixture over the toasted bread (that's what makes it a panzanella).

I have also just eaten this over lettuce and it was also delicious. Also, the longer this sits the better it tastes, I think.

Real Simple says to just serve the tuna on top of the rest of the mixture, but I think the tuna soaking in with the pickles and vinegar makes it amazing.

I thought this recipe looked a little weird when I first made it, but I highly highly recommend it!