Categories: Salad

Ingredients

• 3 cups torn pieces of stale bread (about 1/2 of a baguette)
• 2 Tbsp. olive oil
• 1 (5.6oz.) can tuna in olive oil
• 4 or 5 large basil leaves, torn, plus extra for optional garnish
• 1 shallot, minced
• 12 cherry tomatoes, halved
• 1 tsp. capers, drained
• 1/4 tsp. red pepper flakes
• 1 (14 oz.) can white beans, rinsed
• 2 Tbsp. red wine vinegar

Directions

1. Heat oven to 400 degrees. Toss the bread pieces with the 2 Tbsp. of olive oil and spread on a cookie sheet. Bake until crisp, about 10 minutes. Pour into a bowl to cool.
2. Pour a couple of tablespoons of oil from the tuna can into a medium skillet over medium-high heat. Add the basil leaves and shallot and cook until you can smell them both, about 3 minutes.
3. Add the tomatoes, capers and red pepper flakes, and cook until the tomatoes begin to soften, about 5 minutes.
4. Add the tuna and gently break it up with the back of a wooden spoon, but leave some larger pieces.
5. Add the beans and cook until beans are warmed through.
6. Stir in the red wine vinegar. Pour mixture into the bowl with the croutons, toss and serve right away. Garnish with additional basil leaves, if desired.

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