Bread Salad With Tuna and Capers

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
• 12 teaspoon salt
• 12-34 cup extra virgin olive oil
• 1 (12 ounce) can tuna in water
• drained and flaked
• 1 large tomatoes
• cut into thin wedges
• 2 stalks celery hearts
• sliced
• 4 tablespoons drained capers

Instructions

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.