Layered Tuna and Tomatoes

• 2 slice whole wheat bread
• 3 tbsp. olive oil
• salt and pepper
• 1 tbsp. capers
• 2 tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 can no-salt-added white kidney (cannellini) beans
• 2 large beefsteak tomatoes
• 2 large green heirloom tomatoes
• 1 can tuna in olive oil
• 1 hard-cooked egg
• 1 tbsp. packed fresh flat-leaf parsley leaves

1. In food processor with knife blade attached, pulse bread until coarse crumbs form.
2. In 12-inch skillet, heat 1 tablespoon oil on medium until hot.
3. Add crumbs and 1/8 teaspoon salt.
4. Cook 5 minutes or until crisp and toasted, stirring occasionally.
5. Transfer to large sheet of waxed paper to cool.
6. If making ahead, transfer to airtight container and set aside at room temperature up to 1 day.
7. Prepare dressing: In small bowl, with wire whisk, mix capers, vinegar, mustard, 1/4 teaspoon freshly ground black pepper, and remaining oil until well blended.
8. In medium bowl, toss beans with 1 tablespoon dressing.
9. Cover and refrigerate remaining dressing up to 2 days.
10. On large platter, arrange tomatoes in one layer.
11. Top with beans, tuna, and egg.
12. Cover and refrigerate up to 1 day.
13. To serve, spoon dressing over entire mixture on platter and sprinkle with bread crumbs and parsley.

whole wheat bread, olive oil, salt, capers, red wine vinegar, mustard, nosalt, tomatoes, green heirloom tomatoes, tuna, egg, parsley

Taken from www.delish.com/recipefinder/layered-tuna-tomatoes-recipe-ghk0810 (may not work)