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