Recipe: Tuna Bread Salad (Melissa d'Arabian)

TUNA BREAD SALAD

1 cup halved cherry tomatoes
Kosher salt and freshly ground black pepper (to taste)
1 cup cooked great Northern white beans
1 (5 to 6-ounce) can white tuna, packed in oil, drained*
1 shallot, thinly sliced**
1/4 cup halved pitted Kalamata olives
1/2 of a long baguette, cut into cubes (slightly stale works great)
FOR THE DRESSING:
2 (generous) teaspoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil (or more, as needed)
2 tablespoons roughly chopped fresh basil leaves (or oregano)

In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes (to draw out the juice) before adding the beans, tuna, shallots and olives.

In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend.

Just before serving, mix in the bread cubes and combine gently (lightly toss, don't overmix). Pour the dressing over the salad and toss gently, adding more olive oil if mixture is too dry. Add the basil and toss. Taste for seasoning before serving.

*If possible, use canned specialty Italian tuna, packed in oil.

**Melissa prefers using raw shallot as an alternative to raw onions.

Makes 4 servings
Source: Ten Dollar Dinners with Melissa d'Arabian Episode: Healthy Helpings, TV Food Network