Tuna Panzanella Salad

• 8 ounces Italian bread, cut into 1/2-inch cubes (4 cups)
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons drained capers, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 lbs ripe tomatoes, chopped
• 1 (15 -19 ounce) can white kidney beans, rinsed and drained
• 5 ounces light chunk tuna in water, drained and flaked
• 1/2 - 3/4 cup fresh basil leaf, torn (depending on taste)

1. Preheat oven to 400 degrees F. On 15 1/2" by 10 1/2" jelly roll pan, or a large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11-13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.
2. Meanwhile, in large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl; toss well to coat all ingredients with dressing.
3. Serve.

italian bread, olive oil, red wine vinegar, capers, salt, fresh ground black pepper, tomatoes, white kidney beans, water, fresh basil leaf

Taken from www.food.com/recipe/tuna-panzanella-salad-388247 (may not work)