- 1/2 baguette, cut into 3/4-inch cubes (about 3 cups)
- 4 tablespoons olive oil
- Coarse salt and ground pepper
- 1 small garlic clove
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 head Boston lettuce (about 10 ounces), torn into pieces
- 2 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
- 1 English cucumber, halved lengthwise, seeded, and thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 2 cans (6 ounces each) tuna packed in olive oil, drained
- In a large skillet, toss bread with 2 tablespoons oil; season with salt and pepper. Cook over medium heat, tossing frequently, until croutons are golden and crisp, 10 to 12 minutes. Set aside.
- Finely chop garlic, and sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl; whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.
- To bowl, add lettuce, tomatoes, cucumber, olives, and croutons; toss to combine. Divide salad among four plates, and top with tuna.
Tuna packed in olive oil is firmer and tastier than the water-packed variety. Crushing the garlic into a paste helps create a smooth, well-balanced dressing.