Tuna Panzanella Salad

This is a light and refreshing tuna salad that I sometimes make instead of a mayonnaise tuna salad.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  Italian bread, cut into 1/2-inch cubes (4 cups)
• 2  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 2  tablespoons  drained capers, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 1⁄2 lbs  ripe tomatoes, chopped
• 1 (15 -19 ounce) can white kidney beans, rinsed and drained
• 5  ounces light chunk tuna in water, drained and flaked
• 1⁄2-3⁄4 cup fresh basil leaf, torn (depending on taste)

Directions

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. 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. Serve.