Ingredients for 4 servings:
1. 8 -10 ounces rustic bread, cut into 1/2 inch wide slices
2. 1 bunch scallion, chopped (use white and green parts)
3. 3 -4 tablespoons red wine vinegar
4. 1/2 teaspoon salt
5. 1/2-3/4 cup extra virgin olive oil
6. 1 (12 ounce) can tuna in water, drained and flaked
7. 1 large tomatoes, cut into thin wedges
8. 2 stalks celery hearts, sliced
9. 4 tablespoons drained capers

Directions:
1. Toast the bread.
2. Cut into 1/2-inch cubes; set aside.
3. Reserve 2 tablespoons of the dark green scallion stems.
4. In a large bowl, whisk the vinegar and salt.
5. Add 1/2 cup oil and whisk to combine.
6. Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
7. Toss and set aside for 15 to 30 minutes at room temperature.
8. Toss occasionally.
9. Taste a bread cube.
10. If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
11. If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
12. Sprinkle each serving with scallion stems.

Enjoy your meal!