Tuscan Chopped Salad
This Tuscan chopped salad foodservice recipe features Albacore tuna, flavorful soaked bread, and fresh veggies.
Ingredients
- 1 (66.5 oz can) Solid White Chicken of the Sea® Albacore Tuna in Water, drained
- 5 q ciabatta or baguette, cut into 1-inch cubes
- 2 ½ c extra virgin olive oil, divided
- 1 ½ tsp kosher salt
- 1 ½ tsp cracked black pepper
- 40 mini cucumbers, thinly sliced
- 2 qt grape tomatoes, halved
- 3 1/3 c red onion, thinly sliced
- 2 Tbsp minced garlic
- ¾ c red wine vinegar
- 1/3 c fresh oregano, chopped
- 1 Tbsp chili pepper flakes
- 1/3 c Dijon mustard
- ¾ c capers plus 2 Tbsp of liquid from the jar
- 1 2/3 c basil leaves, roughly chopped
- 1 2/3 c flat-leaf parsley leaves, roughly chopped
Instructions
- Preheat the oven to 425º F.
- Place the cubes of bread into a large bowl and drizzle with about ¾ cup of extra virgin olive oil. Add salt and black pepper, then toss to coat. Transfer the bread to rimmed baking sheets, spreading the cubes out evenly, and bake for about 10 minutes or until the bread is golden and crisp. Remove the bread from the oven and let it cool.
- Meanwhile, place the drained tuna, cucumbers, tomatoes and onion into a large mixing bowl. Set aside.
- In another large bowl, combine the garlic, red wine vinegar, fresh oregano, salt, chili flakes, Dijon mustard, capers, and caper brine. Whisk well and slowly drizzle in the remaining extra virgin olive oil, whisking until well blended.
- Once the bread has cooled, add it to the tuna, cucumber, tomato, and onion mixture. Drizzle with the dressing, gently tossing it to coat everything evenly.
- Let the salad sit for at least 30 minutes, and up to 4 hours, before serving. Garnish with basil and parsley.
