Receta Panzanella Tuscan Bread, Tomato, And Tuna Salad

• 8 ounce coarse-textured Italian bread, 4 or possibly 5 days old
• 4 med -size ripe tomatoes, roughly diced
• 1 med -size red onion, chopped
• 12 lrg fresh basil, leaves, shredded
• 12 x pitted black olives, halved lengthwise
• 3 Tbsp. red wine vinegar
• 1/3 c. good extra virgin olive oil
• 3 x garlic, clove, finely, minced
• 1 x salt and freshly grnd pepper
• 1 x 7 ounce can oil-packed Italian tuna, liquid removed and broken into chunks

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