How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bread Salad With Tuna and Capers?

You need 9 ingredients. The key ingredients include: 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, ½ teaspoon salt, and more.

Is Bread Salad With Tuna and Capers suitable as seafood?

Yes, Bread Salad With Tuna and Capers falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Bread Salad With Tuna and Capers?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bread Salad With Tuna and Capers Recipe

Name: Bread Salad With Tuna and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon salt; 12-¾ 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

Bake this irresistible Bread Salad With Tuna and Capers at home. Made with bread, scallion, red wine vinegar and salt. Easy step-by-step instructions in…

This Bread Salad With Tuna and Capers relies on simple, everyday ingredients such as red wine vinegar, salt, extra virgin olive oil and stalks celery hearts, sliced. It comes together quickly and makes 4 servings, at about 2707 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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
½ teaspoon salt
12-¾ 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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2707 kcal
Category
Seafood

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