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Tuna Olive And Bread Salad

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Olive
Interest: 
Healthy

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