Tuna, Olive and Bread Salad
- TOTAL TIME: 30 MIN
- SERVINGS: 8
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 According to Michela Larson, "It was originally made for Ligurian sailors, and included dried dolphin and hard tack."
- 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
- 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.
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.