Panzanella Salad Recipe

• 8 ounce coarse-textured Italian bread, 4 or possibly 5 days old
• 4 x medium-size ripe tomatoes, roughly diced
• 1 x medium-size red onion, chopped
• 12 x large basil leaves, shredded
• 12 x pitted black olives, halved lengthwise
• 3 Tbsp. red wine vinegar
• 1/3 c. good extra virgin olive oil
• 3 x clv garlic, finely minced
•     salt, to taste
•     freshly grnd black pepper
• 1 x 7 ounce oil-packed tuna, liquid removed

Directions