baguette, torn into 2-inch pieces
19-ounce can cannellini beans, rinsed
pickles (preferably half-sour), cut into bite-size pieces
small red onion, thinly sliced
red wine vinegar
kosher salt and pepper
6-ounce cans tuna, drained
- Heat broiler. On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
- In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Fold in the toasted baguette.
- Divide the mixture among bowls and top with the tuna.