RECIPE

Tuna, Olive and Bread Salad

• Recipe by Michela Larson

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 According to Michela Larson, “It was originally made for Ligurian sailors, and included dried dolphin and hard tack.”

• Fast
• Healthy

Ingredients

1. 1 garlic clove
2. 2 tablespoons water
3. 2 tablespoons red wine vinegar
4. 1 pound tomatoes, diced
5. 1 seedless cucumber—peeled, quartered lengthwise and cut into 1/2-inch pieces
6. 1 scallion, thinly sliced
7. 1 cup pitted kalamata olives
8. 1/2 cup torn basil leaves
9. 1 tablespoon chopped oregano
10. 1 tablespoon drained capers
11. 4 anchovy fillets, chopped
12. Two 6-ounce cans or jars Italian tuna in oil, drained and flaked
13. 1/3 cup extra-virgin olive oil
14. Salt and freshly ground pepper
15. Farinata, for serving

Directions

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.