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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a light and refreshing tuna salad that I sometimes make instead of a mayonnaise tuna salad. Ingredients:
8 ounces italian bread, cut into 1/2-inch cubes (4 cups) |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
2 tablespoons drained capers, chopped |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 lbs ripe tomatoes, chopped |
1 (15 -19 ounce) can white kidney beans, rinsed and drained |
5 ounces light chunk tuna in water, drained and flaked |
1/2-3/4 cup fresh basil leaf, torn (depending on taste) |
Directions:
1. Preheat oven to 400 degrees F. On 15 1/2 by 10 1/2 jelly roll pan, or a large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11-13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.
2. Meanwhile, in large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl; toss well to coat all ingredients with dressing.
3. Serve.
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