This salad sounded light and refreshing, perfect for a weekend lunch. It would be absolutely phenomenal in the summer, with farmer’s market or garden tomatoes and good basil, but was really quite decent with what we had. This was the first time I’d bought tomatoes in the winter in a couple of years, and they were not as terrible as I remembered.
The recipe, as written:
Tuna Bread Salad
1. Two cups cubed French bread
2. Two 6-ounce cans solid white meat tuna drained
3. 1/4 small red onion slivered lengthwise
4. Two medium-sized ripe tomatoes, cut into 1/2 inch cubes
5. 1/2 cup coarsely torn fresh basil
6. 2 Tbs olive oil
7. 1 1/2 Tbs red wine vinegar
8. Salt & pepper to taste.
1. Preheat oven to 350F.
2. Spread bread cubes on baking sheet and bake in oven until toasted, about 20 minutes.
3. Place tuna in bowl & pull apart with fork. Don’t mash
4. Add onion and other ingredients but don’t add bread cubs until the last minute or they’ll be soggy.
And here’s how it turned out:
1. We used a Portugese bread, since we didn’t have any French bread in the house. Sourdough would also be fantastic (I would have used that, but I’m saving this week’s sourdough for something else).
2. We used one ten-ounce can of tuna, rather than two twelve-ounce cans, and that might have been a bit too much tuna. Next time I would use one regular sized can of tuna, and go from there.
3. This would also be great with tuna packed in olive oil, which is so much tastier, but defeats the light and healthy part of this a little bit. But at least it’s not tuna packed in butter. (Ew.)