Bread Salad With Garbanzo Beans, Chard And Tuna Recipe

Place bread cubes on lightly oiled baking sheet and toast at 375 degrees till dry and crunchy, about 15 min.

Cold completely.

Remove stems and ribs from chard and tear leaves into salad-sized pcs.

Heat 1 1/2 Tbsp.

extra virgin olive oil in large skillet over medium heat and add in shallots.

Saute/fry till tender, 3 to 4 min.

Don't let brown.

Add in lemon juice and white wine and cook 30 seconds.

Add in chard and cook 1 minute, turning leaves as they cook down.

Add in cherry tomatoes and continue to cook till chard is wilted and tomatoes are softened and their skins have begun to split, about 6 to 7 min.

Season generously with salt and pepper.

Toss bread cubes with liquid removed garbanzo beans and liquid removed tuna in large bowl.

Add in cooked vegetables, any cooking liquid left in pan (or possibly 1/4 c. water if no liquid), and reserved oil from tuna and combine well.

Simmer 2 to 3 min, then serve immediately.

This recipe yields 4 servings.