6 large to medium large ripe tomatoes, coarsely chopped
2 6 oz cans olive oil packed tuna, drained (preferably Italian)
4 large cloves garlic, minced
1 medium red onion, thinly sliced (1/4 inch)
1 can sliced black olives
4 fresh Basil leaves, rolled and thinly sliced
pinch oregano or Italian seasoning (optional)
1/2 cup extra virgin olive oil
1 lemon, freshly squeezed
1 tsp. balsamic or red wine vinegar
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sea salt
coarsely cracked black pepper
crusty Italian bread rounds
Parmesan or Romano cheese, freshly grated

In a stainless steel or glass bowl, combine all ingredients except bread, salt and pepper and cheese. Allow to sit for 30 minutes at room temperature.

Wrap bread in foil and warm in preheated oven at 275°F for 20 minutes. Remove a circle cut into the top and take out a few handfuls of the bread (tear into pieces). Toss the salad into the bread and return the cover and the torn pieces of bread. Season to taste with salt, pepper and freshly grated cheese. Serve immediately.

Variations: Serve in warmed pita pockets. Shredded romaine lettuce or escarole hearts can be tossed with the salad. Baby tomatoes, sliced in half may be used. Oil cured olives may be substituted for ripe black olives.

For added flavor instead of sea salt, try Lawry's Seasoned Salt Mediterranean Herb. The best tuna to use for this salad is the dark Italian tuna packed in olive oil in the gold can. Other tunas will fall apart and will dilute the salad with mediocre flavor. If you prefer less of the raw garlic taste, soak it for 30 minutes in a small bowl with the vinegar/lemon juice before adding the oil.

Submitted by: CM