Bread Salad With Tuna and Capers

1. 1

   Toast the bread.

2. 2

   Cut into 1/2-inch cubes; set aside.

3. 3

   Reserve 2 tablespoons of the dark green scallion stems.

4. 4

   In a large bowl, whisk the vinegar and salt.

5. 5

   Add 1/2 cup oil and whisk to combine.

6. 6

   Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.

7. 7

   Toss and set aside for 15 to 30 minutes at room temperature.

8. 8

   Toss occasionally.

9. 9

   Taste a bread cube.

10. 10

    If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.

11. 11

    If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.

12. 12

    Sprinkle each serving with scallion stems.

* Per serving · 4 servings · Values may vary.

No additional tips available.