Bread Salad With Tuna And Capers Recipes

TUNA & CAPER PANZANELLA

Steps:

• Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
• Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.

BREAD SALAD WITH TUNA AND CAPERS

Steps:

• Toast the bread.
• Cut into 1/2-inch cubes; set aside.
• Reserve 2 tablespoons of the dark green scallion stems.
• In a large bowl, whisk the vinegar and salt.
• Add 1/2 cup oil and whisk to combine.
• Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
• Toss and set aside for 15 to 30 minutes at room temperature.
• Toss occasionally.
• Taste a bread cube.
• If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
• If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
• Sprinkle each serving with scallion stems.