Bread Salad With Tuna and Capers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a lovely salad that can be added to as you desire. I got this from a olive oil recipe site. Enjoy! Ingredients:
8 -10 ounces rustic bread, cut into 1/2 inch wide slices |
1 bunch scallion, chopped (use white and green parts) |
3 -4 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/2-3/4 cup extra virgin olive oil |
1 (12 ounce) can tuna in water, drained and flaked |
1 large tomato, cut into thin wedges |
2 stalks celery hearts, sliced |
4 tablespoons drained capers |
Directions:
1. Toast the bread.
2. Cut into 1/2-inch cubes; set aside.
3. Reserve 2 tablespoons of the dark green scallion stems.
4. In a large bowl, whisk the vinegar and salt.
5. Add 1/2 cup oil and whisk to combine.
6. Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
7. Toss and set aside for 15 to 30 minutes at room temperature.
8. Toss occasionally.
9. Taste a bread cube.
10. If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
11. If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
12. Sprinkle each serving with scallion stems.
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