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Tuna, Olive and Bread Salad

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This dish, cappon magro, is a traditional Ligurian salad made with moistened bread or crackers. According to Michela Larson, "It was originally made for Ligurian sailors, and included dried dolphin and hard tack."

  1. Eight 3/4-inch-thick slices of dense Italian bread from a long loaf
  2. 1 garlic clove
  3. 2 tablespoons water
  4. 2 tablespoons red wine vinegar
  5. 1 pound tomatoes, diced
  6. 1 seedless cucumber—peeled, quartered lengthwise and cut into 1/2-inch pieces
  7. 1 scallion, thinly sliced
  8. 1 cup pitted kalamata olives
  9. 1/2 cup torn basil leaves
  10. 1 tablespoon chopped oregano
  11. 1 tablespoon drained capers
  12. 4 anchovy fillets, chopped
  13. Two 6-ounce cans or jars Italian tuna in oil, drained and flaked
  14. 1/3 cup extra-virgin olive oil
  15. Salt and freshly ground pepper
  16. Farinata, for serving
  1. Preheat the broiler. Toast the bread for about 1 minute, turning once, until golden. Let cool, then rub the toasts with the garlic. In a bowl, combine the water and vinegar; sprinkle on the bread and let stand for 1 minute, until moistened slightly.
  2. Break the bread into chunks; transfer to a bowl. Add the tomatoes, cucumber, scallion, olives, basil, oregano, capers, anchovies, tuna and oil. Season with salt and pepper and toss. Serve with the Farinata.
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