Tuna Panzanella Salad

• Italian bread↗8 ounces

  cut into 1/2-inch cubes (4 cups)

• olive oil↗2 tablespoons
• red wine vinegar↗2 tablespoons
• drained capers↗2 tablespoons

  chopped

• salt↗1⁄4 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• ripe tomatoes↗1 1⁄2 lbs

  chopped

• white kidney beans↗1

  (15 -19 ounce) can, rinsed and drained

• light chunk tuna in water↗5 ounces

  drained and flaked

• fresh basil leaf↗1⁄2 - 3⁄4 cup

  torn (depending on taste)

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees F. On 15 1/2" by 10 1/2" jelly roll pan, or a large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11-13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.

2. 2

   Meanwhile, in large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl; toss well to coat all ingredients with dressing.

3. 3

   Serve.