Tuna, Olive and Bread Salad

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 According to Michela Larson, "It was originally made for Ligurian sailors, and included dried dolphin and hard tack."

 

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  • Total Time:
  • Servings: 8
KEY: Fall, Summer, Dinner Party, Holiday Open House, New Year's Eve, Italian, Salads, Side Dishes, Fast, Healthy, Dinner

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Ingredients

  • Eight 3/4-inch-thick slices of dense Italian bread from a long loaf
  • 1 garlic clove
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 1 pound tomatoes, diced
  • 1 seedless cucumber—peeled, quartered lengthwise and cut into 1/2-inch pieces
  • 1 scallion, thinly sliced
  • 1 cup pitted kalamata olives
  • 1/2 cup torn basil leaves
  • 1 tablespoon chopped oregano
  • 1 tablespoon drained capers
  • 4 anchovy fillets, chopped
  • Two 6-ounce cans or jars Italian tuna in oil, drained and flaked
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • Farinata, for serving

How to make this recipe

  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.
Contributed By Published September 2007

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