Rachael Ray'S Ligurian Tuna Salad

• 4 slices white bread (thin cut like Pepperidge Farm)
• 1/3 lb green beans, trimmed
• coarse salt
• fresh ground black pepper
• 2 romaine lettuce hearts, trimmed and shredded
• 1 head radicchio (or treviso, shredded)
• fresh basil leaf (1 handful, torn)
• fresh flat leaf parsley (1 handful, chopped)
• 12 ounces tuna, in oil (Italian tuna, drained)
• 1/2 cup green Sicilian olives (pitted)
• 1 cup garbanzo beans, drained
• 4 tablespoons caper berries, drained
• 12 grape tomatoes or 12 tomatoes, on the vine
• 1/2 cup corn (frozen)
• balsamic vinegar (6 years or older)
• extra virgin olive oil, for drizzling

1. Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
2. While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
3. Let bread cool (it will take a curled shape).
4. Place green beans in a small skillet and cover with water.
5. Bring to a boil and add salt. Simmer about 3 minutes.
6. Drain beans and place in cold-water bath (drain again).
7. Chop into bite-size pieces and reserve.
8. Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
9. Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
10. Drizzle salads with balsamic vinegar and extra-virgin olive oil.
11. Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.

white bread, green beans, salt, fresh ground black pepper, romaine lettuce hearts, radicchio, fresh basil leaf, flat leaf parsley, tuna, green sicilian olives, garbanzo beans, caper berries, grape tomatoes, corn, balsamic vinegar, extra virgin olive oil

Taken from www.food.com/recipe/rachael-rays-ligurian-tuna-salad-386300 (may not work)