Summer Supper: A16's Tuna Panzanella

A few weeks ago, I raved about a new Italian cookbook called A16 Food + Wine that has a delicious (and unique) meatball recipe . Well, I'm still learning great things from it. This week, I made a panzanella with tuna and capers, another item on the menu at the launch party . Every ingredient, from the briny capers to the fragrant basil, was well-balanced. Preheat the oven to 350°F.

Tear the bread into bite-sized pieces.

In a large bowl, toss the bread with about 1/2 cup olive oil, coating the bread evenly. Spread the pieces in a single layer on a rimmed baking sheet, and toast for 10 minutes, or just enough for the bread to turn slightly golden. Remove from the oven and let cool.

Slice off a piece of the cucumber and taste it. If the skin is bitter, peel the cucumbers. Otherwise, keep the peel. Halve the cucumbers lengthwise and remove the seeds with a spoon. Cut into chunks about the same size as the tomatoes.

Place the tomatoes and cucumbers in a large bowl, add the capers and basil, and season with a pinch of salt.

Drizzle the remaining 1/4 cup olive oil and the vinegar over the mixture and toss thoroughly.

Add the tuna and bread and toss again just until incorporated.

Arrange the salad on a platter and serve immediately.