Bread Salad With Tuna and Capers

Total Time
Prep 10 mins
Cook 10 mins

This is a lovely salad that can be added to as you desire. I got this from a olive oil recipe site. Enjoy!

Ingredients Nutrition


  1. Toast the bread.
  2. Cut into 1/2-inch cubes; set aside.
  3. Reserve 2 tablespoons of the dark green scallion stems.
  4. In a large bowl, whisk the vinegar and salt.
  5. Add 1/2 cup oil and whisk to combine.
  6. Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
  7. Toss and set aside for 15 to 30 minutes at room temperature.
  8. Toss occasionally.
  9. Taste a bread cube.
  10. If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
  11. If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
  12. Sprinkle each serving with scallion stems.


Most Helpful

We really enjoyed this yummy salad! My husband said it tasted like a gourmet tuna sandwich without the mess, which I guess makes sense when you look at all the ingredients. I just eyeballed the vinegar and oil, so I can't really say how much went in, but I believe it to be pretty close to what was called for. It was really good. My husband also commented that he thought it would be a great summertime salad entree. I agree!

hepcat1 January 08, 2007

Excellent flavor! This makes a great lunch or light supper. The combination of ingredients in this dish work so well together. It's key to let it sit at room temperature for 30-45 minutes to really let the flavors and textures marry and settle. I did use just a bit more olive oil, vinegar and capers - I like the tang! Thanks for sharing this terrific keeper that I look forward to enjoying often :)

mermaidmagic January 16, 2005

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