RACHAEL RAY'S LIGURIAN TUNA SALAD

Rachael Ray's Ligurian Tuna Salad image

Provided by AmyZoe

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 slices white 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

Steps:

Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
Let bread cool (it will take a curled shape).
Place green beans in a small skillet and cover with water.
Bring to a boil and add salt. Simmer about 3 minutes.
Drain beans and place in cold-water bath (drain again).
Chop into bite-size pieces and reserve.
Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
Drizzle salads with balsamic vinegar and extra-virgin olive oil.
Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.