Rachael Ray's Ligurian Tuna Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 slices bread (thin cut like pepperidge farm)
• 1/3 lb green beans, trimmed
• coarse salt
• fresh ground black pepper
• 2 romaine lettuce hearts, trimmed and shredded
• 1 head radicchio (or treviso, shredded)
• fresh basil leaf (1 handful, torn)
• fresh flat leaf parsley (1 handful, chopped)
• 12 ounces tuna, in oil (italian tuna, drained)
• 1/2 cup green sicilian olives (pitted)
• 1 cup garbanzo beans, drained
• 4 tablespoons caper berries, drained
• 12 grape tomatoes or 12 tomatoes, on the vine
• 1/2 cup corn (frozen)
• balsamic vinegar (6 years or older)
• extra virgin olive oil, for drizzling

Recipe

• 1 preheat broiler and lightly toast bread until very soft (30 seconds on each side).
• 2 while bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
• 3 let bread cool (it will take a curled shape).
• 4 place green beans in a small skillet and cover with water.
• 5 bring to a boil and add salt. simmer about 3 minutes.
• 6 drain beans and place in cold-water bath (drain again).
• 7 chop into bite-size pieces and reserve.
• 8 arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
• 9 divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
• 10 drizzle salads with balsamic vinegar and extra-virgin olive oil.
• 11 season with salt and pepper and stand a curled toast up in the center of each plate, then serve.