Sourdough Panzanella With Tuna, White Beans and Rosemary

• 1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 2 (6 ounce) cansalbacore tuna in vegetable oil, drained and flaked
• 1 large tomatoes, cut into 3/4 inch chunks
• 1 small red onion, chopped fine
• 3 tablespoons flat leaf parsley, chopped
• 14 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon fresh rosemary, chopped
• 1 garlic clove, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 34 cup olive oil
• 12 large head romaine lettuce, but corsswise into 1 inch strips (5 cups)

1. Heat the oven to 250 degrees.
2. Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes.
3. Let cool.
4. Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
5. In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper.
6. Slowly drizzle in the oil while constantly whisking the dressing.
7. Pour this dressing over the other salad ingredients.
8. Let sit 5 minutes.
9. Toss in the lettuce and serve.

artisan bread, cannellini beans, vegetable oil, tomatoes, red onion, flat leaf parsley, red wine vinegar, mustard, lemon juice, fresh rosemary, garlic, salt, pepper, olive oil, head romaine lettuce

Taken from www.food.com/recipe/sourdough-panzanella-with-tuna-white-beans-and-rosemary-181561 (may not work)