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Tuna Olive And Bread Salad

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  Thick italian bread slices 8 (3/4-Inch-Thick Slices Of Dense Italian Bread From A Long Loaf)
  Garlic 1 Clove (5 gm)
  Water 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Tomatoes 1 Pound, diced
  Seedless cucumber 1 , peeled and cut into 1/2 inch pieces
  Scallion 1 , thinly sliced
  Pitted kalamata olives 1 Cup (16 tbs)
  Torn basil leaves 1⁄2 Cup (8 tbs)
  Chopped oregano 1 Tablespoon
  Capers 1 Tablespoon, drained
  Anchovy fillets 4 , chopped
  Canned italian tuna in oil 12 Ounce, drained, flaked (2 Cans, 6 Ounce Cans Or Jars)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Farinata 1⁄4 Cup (4 tbs) (For Serving)

1. Preheat the broiler. Toast the bread for about 1 minute, turning once, until golden. Let cool, and 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.
2. Break the bread into chunks; transfer to a bowl. Add the tomatoes, cucumber, scallion, olives, basil, oregano, capers, anchovies, tuna and oil to the bowl. Season the salad with salt and pepper and toss.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2114 Calories from Fat 1413

% Daily Value*

Total Fat 157 g241.2%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 132.7 mg44.2%

Sodium 4293.2 mg178.9%

Total Carbohydrates 101 g33.7%

Dietary Fiber 16.5 g66.1%

Sugars 16 g

Protein 81 g161.4%

Vitamin A 112% Vitamin C 125.6%

Calcium 42.5% Iron 77.3%

*Based on a 2000 Calorie diet


Tuna Olive And Bread Salad Recipe