Tuna, Olive and Bread Salad

• Eight 3/4-inch-thick slices of dense Italian bread from a long loaf
• 1 garlic clove
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 1 pound tomatoes, diced
• 1 seedless cucumberpeeled, quartered lengthwise and cut into 1/2-inch pieces
• 1 scallion, thinly sliced
• 1 cup pitted kalamata olives
• 1/2 cup torn basil leaves
• 1 tablespoon chopped oregano
• 1 tablespoon drained capers
• 4 anchovy fillets, chopped
• Two 6-ounce cans or jars Italian tuna in oil, drained and flaked
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper
• Farinata, for serving

1. Preheat the broiler.
2. Toast the bread for about 1 minute, turning once, until golden.
3. Let cool, then rub the toasts with the garlic.
4. In a bowl, combine the water and vinegar; sprinkle on the bread and let stand for 1 minute, until moistened slightly.
5. Break the bread into chunks; transfer to a bowl.
6. Add the tomatoes, cucumber, scallion, olives, basil, oregano, capers, anchovies, tuna and oil.
7. Season with salt and pepper and toss.
8. Serve with the Farinata.

italian bread, garlic, water, red wine vinegar, tomatoes, scallion, olives, torn basil, oregano, capers, anchovy, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/tuna-olive-and-bread-salad (may not work)