Tuna, Olive and Bread Salad

• FAST
• HEALTHY

Ingredients

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.