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 According to Michela Larson, "It was originally made for Ligurian sailors, and included dried dolphin and hard tack."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

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  • 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

505969 recipes/tuna-olive-and-bread-salad 2013-12-06T23:54:52+00:00 Michela Larson fall|summer|dinner-party|holiday-open-house|new-years-eve|italian|salads|side-dishes|8|fast|healthy|weeknight-dinner september-2007,Michela Larson,cappon magro,italian food,bread salad,italian tuna,tuna and olives recipes,tuna-olive-and-bread-salad 505969

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