YIELD: 18 entrèe servings

108 slices baguette bread
sliced 1/4 inch thick and toasted with olive oil and garlic
54 cups pre-washed, fresh mixed salad greens
3 1/3 cups red wine vinaigrette dressing
43 oz. premium chunk light tuna
2 cups Italian parsley, chopped
1 1/2 cups capers, drained
4 1/2 cups Roma tomatoes, diced
4 1/2 cups mozzarella cheese
4 1/2 cups ripe black olives, halved
2 1/2 cups fresh basil, chopped

1. Line each plate with 6 baguette slices.Toss salad greens with vinaigrette dressing; evenly divide over baguette slices. Gently flake and toss tuna with parsley and capers, set aside. Evenly divide and sprinkle tomatoes and mozzarella cheese over salad greens. Top with tuna mixture (about 1/2 cup) and olives; garnish with basil.

Recipe and photo by Chicken of the Sea International