We cut the slices of bread into small cubes with a sharp knife, making sure to achieve uniform sizes to ensure even baking. We place the cubes on a baking tray lined with parchment paper, being careful not to overlap them too much to allow warm air to circulate around them. We drizzle the bread cubes with olive oil, then add a generous handful of thyme and oregano, which will give an irresistible aroma. We place the tray in the preheated oven at 180 degrees Celsius and let them brown slightly for 5-10 minutes. It is important to check and stir them occasionally to ensure they bake evenly and become crispy without burning.
Meanwhile, we take care of the other ingredients. We wash the canned beans well under a stream of cold water to remove excess salt and preservatives. After draining the beans, we prepare to chop the tomatoes into small pieces. It is good to use ripe tomatoes, which add extra flavor and juiciness to our salad. In a large salad bowl, we combine the washed beans, chopped tomatoes, olives, and tuna, including the oil from its can. This combination of ingredients will give the salad a rich taste and full of textures.
We season the mixture with salt and pepper to taste, being careful not to overdo it with the salt, as the tuna and olives are already salty. Finally, we add the baked bread croutons, gently mixing to avoid crushing them. For an extra touch of freshness and flavor, we finely chop the chives and sprinkle them over the salad, along with the grated parmesan, which will add a note of creaminess and an intense taste.
Our salad is now ready to be served. It can be enjoyed both cold and at room temperature, making it ideal for a summer meal or as a side dish for a barbecue. Enjoy your meal!
Meanwhile, we take care of the other ingredients. We wash the canned beans well under a stream of cold water to remove excess salt and preservatives. After draining the beans, we prepare to chop the tomatoes into small pieces. It is good to use ripe tomatoes, which add extra flavor and juiciness to our salad. In a large salad bowl, we combine the washed beans, chopped tomatoes, olives, and tuna, including the oil from its can. This combination of ingredients will give the salad a rich taste and full of textures.
We season the mixture with salt and pepper to taste, being careful not to overdo it with the salt, as the tuna and olives are already salty. Finally, we add the baked bread croutons, gently mixing to avoid crushing them. For an extra touch of freshness and flavor, we finely chop the chives and sprinkle them over the salad, along with the grated parmesan, which will add a note of creaminess and an intense taste.
Our salad is now ready to be served. It can be enjoyed both cold and at room temperature, making it ideal for a summer meal or as a side dish for a barbecue. Enjoy your meal!
Ingredients
a can of red beans 2 tomatoes a handful of black/natural olives 2 cans of tuna in olive oil 2 slices of bread thyme, basil, salt, pepper olive oil a few chives or a green onion a piece of parmesan