Ingredients:
8 -10 ounces rustic bread, cut into 1/2 inch wide slices
1 bunch scallions, chopped ( use white and green parts)
3 -4 tablespoons red wine vinegar
1/2 teaspoon salt
1/2-3/4 cup extra virgin olive oil
1 (12 ounce) cans tuna in water, drained and flaked
1 large tomatoes, cut into thin wedges
2 stalks celery hearts, sliced
4 tablespoons drained capers
Directions:
Toast the bread.
Cut into 1/2-inch cubes; set aside.
Reserve 2 tablespoons of the dark green scallion stems.
In a large bowl, whisk the vinegar and salt.
Add 1/2 cup oil and whisk to combine.
Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
Toss and set aside for 15 to 30 minutes at room temperature.
Toss occasionally.
Taste a bread cube.
If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
Sprinkle each serving with scallion stems.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.