In a Bowl
Rustic Tuna Panzanella
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 large garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces day-old country-style whole wheat Italian bread, thickly sliced, toasted, and cut into 1-inch cubes
1½ pounds tomatoes, coarsely chopped
½ English (seedless) cucumber, unpeeled, quartered lengthwise, and sliced
1 yellow bell pepper, cut into ¾-inch pieces
½ red onion, thinly sliced
10 fresh basil leaves, coarsely chopped
2 tablespoons nonpareil (tiny) capers, drained and rinsed
2 (5-ounce) cans chunk light tuna in water, drained
1 To make dressing, whisk together oil, vinegar, garlic, salt, and black pepper in salad bowl.
2 Add all remaining ingredients except tuna to dressing; toss until mixed well. Coarsely flake tuna into salad; gently toss to combine. Let stand at least 20 minutes or up to 30 minutes before serving.
PER SERVING (about 2 cups): 218 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 25 mg Chol, 531 mg Sod, 24 g Carb, 6 g Sugar, 4 g Fib, 13 g Prot, 48 mg Calc.
FYI We like chunk light tuna for its more pronounced tuna flavor and also because it is lower in mercury than white albacore tuna.