Sailor-Style Bread Salad

Recipe Ingredients

2		Tuna in olive oil - (6 1/2 oz ea)
4 cups	948ml	Stale bread chunks
4		Shallots - finely minced
1		Anchovies in olive oil - (4 oz) - drained, and
		Cut into small pieces, oil reserved
1/2 cup	118ml	Finely-chopped oil-cured black olives
1/2 cup	118ml	Extra-virgin olive oil
1 tablespoon	15ml	Capers in brine - drained and minced
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 tspn dried oregano)
		Fine sea salt - to taste
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
1		Lemon - thinly sliced
1		Orange - thinly sliced

Recipe Instructions

Drain the tuna, reserving the olive oil. Place the tuna in a small bowl, flake it with a fork, and set aside.

Fill a large bowl with cool water. Quickly dip the bread chunks into the water to moisten them. Squeeze the bread dry and crumble it onto a large serving platter.

In a medium bowl, mix the shallots, anchovies and their oil, the tuna oil, olives, 1/3 cup of the extra-virgin oil, the capers, oregano, salt, and pepper. Mix in the tuna. Pour this mixture over the bread and toss to combine well. Drizzle the remaining olive oil over the top.

Arrange the lemon and orange slices around the edges of the platter, overlapping them slightly. Cover the platter tightly with plastic wrap and let sit at room temperature for 2 to 3 hours before serving. (Or refrigerate for longer, but bring to room temperature before serving.)

This recipe yields ?? servings.

Description:

"{Insalata Del Pane Di Marinaio-Stile}"

Source:
Ciao Italia at http://www.ciaoitalia.com

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