Rachael Ray's Ligurian Tuna Salad Recipe

Directions:

1. Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
2. While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
3. Let bread cool (it will take a curled shape).
4. Place green beans in a small skillet and cover with water.
5. Bring to a boil and add salt. Simmer about 3 minutes.
6. Drain beans and place in cold-water bath (drain again).
7. Chop into bite-size pieces and reserve.
8. Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
9. Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
10. Drizzle salads with balsamic vinegar and extra-virgin olive oil.
11. Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.