Heirloom Tomato Tuna Panzanella Lunch Jars

Serves 4 · 20 min prep

Ingredients

• 4 cups day-old crusty bread, torn into 1-inch pieces
• 1.5 lb heirloom tomatoes, chopped
• 2 cans (5 oz each) canned solid white tuna in olive oil, drained
• 1 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh basil, chopped
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp capers, drained

Instructions

1. 1In a large bowl, whisk the olive oil, red wine vinegar, Dijon, grated garlic, salt, and pepper into a sharp, emulsified dressing.
2. 2Add the chopped heirloom tomatoes and their juices to the dressing and toss so the tomatoes begin to release more liquid.
3. 3Stir in the diced cucumber, sliced red onion, chopped basil, and capers until everything is evenly coated.
4. 4Gently fold in the drained tuna, breaking it into large flakes so it stays chunky rather than mushy.
5. 5Divide the tomato-tuna mixture among four wide-mouth jars, packing it into the bottom so the juices stay contained.
6. 6Top each jar with a generous layer of torn bread pieces, pressing lightly so the bread sits above the wet ingredients.
7. 7Seal the jars and refrigerate for at least 20 minutes or up to 6 hours; the bread will slowly soften from the tomato juices without turning soggy if kept on top.
8. 8When ready to eat, invert each jar onto a plate or shake vigorously so the bread mixes with the dressed tomatoes and tuna.
9. 9Taste and add an extra grind of pepper or pinch of salt if the tomatoes taste especially mild.
10. 10Serve cool with a fork, letting the bread soak up the remaining dressing at the bottom of the plate.