Makes 4 to 6 servings

  • 3 squares or rounds of foccacia (about 9 ounces total)
  • ½ cup extra-virgin olive oil
  • 3 tsp. red wine vinegar
  • 1 small garlic clove, minced
  • Ground black pepper, to taste
  • 1 (7-ounce jar) olive oil–packed tuna, drained
  • 1 large tomato, cut into ½ dice
  • ¼ cup finely diced red onion
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup oregano leaves, chopped
  • ¼ cup Kalamata olives, pitted and halved
  • 1 Tbsp. capers, drained
  • Kosher salt, to taste


    Toast focaccia until golden (cut in half if needed to fit in toaster). When focaccia is cool enough to handle, tear into bite-size pieces and set aside.

    In a small bowl, whisk together oil, vinegar, garlic, and pepper; set aside.

    In a large bowl, mix tuna, tomato, onion, parsley, oregano, olives, and capers. Add focaccia and toss with reserved dressing. Let sit 15 to 30 minutes. Season to taste with salt, transfer to a platter, and serve.

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