Ingredients
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2 tablespoons cider vinegar or red-wine vinegar
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1 small clove garlic, grated
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2 medium tomatoes, roughly chopped
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⅛ teaspoon salt
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1 (5-ounce) can oil-packed tuna, undrained
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6 tablespoons extra-virgin olive oil
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8 ounces ciabatta, cut into bite-size cubes (about 6 cups)
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1 cup thinly sliced red onion
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1 cup lightly packed basil leaves, chopped or torn, plus more for garnish
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2 (3-ounce) balls burrata, torn into bite-size pieces
Directions
- Stir 2 tablespoons vinegar and the grated garlic together in a large bowl. Place a colander inside the bowl; add chopped tomatoes. Sprinkle the tomatoes with ⅛ teaspoon salt; set aside for 10 minutes.
- Gently shake the strainer so the juices from the tomatoes fall into the bowl; remove the colander and set aside. Pour the oil from the tuna can into the large bowl. Whisk in 6 tablespoons olive oil. Add ciabatta cubes, 1 cup onion, 1 cup basil and the reserved tomatoes; toss well. Divide the mixture among 4 plates; top evenly with the tuna and the burrata pieces. Spoon on any liquid left on the bottom of the bowl. Garnish with more basil, if desired.
