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Bread salad with tuna, capers & olives


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut the bread into even cubes, put in a baking tray and sprinkle generously with oil. Then cook in the oven for about 10-15 mins until golden brown, tossing now and again.
  • When ready, toss the garlic in the croutons and then add the balsamic with 1 heaped tbsp chopped parsley and a little more oil. Toss until well combined.
  • Transfer the croutons with any cooking oil to a large bowl and add the tomatoes, olives, capers, tuna and a good handful of parsley leaves with a splash of fresh oil and some ground pepper. Gently toss, being careful not to flake the tuna too much, and taste for seasoning.
  • Sprinkle with a little more fresh oil and serve.



  • 1 Ciabatta loaf
  • olive oil
  • 2 garlic cloves, crushed
  • a splash of balsamic vinegar
  • 1 bunch Italian (flat leaf) parsley
  • 1 punnet cherry tomatoes, halved
  • 10 kalamata olives, pitted & halved lengthways
  • 3 tbsp capers, drained & well rinsed
  • 2 cans tuna, drained & broken up in chunks
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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