Instructions: Place bread cubes on lightly oiled baking sheet and toast at 375 degrees until dry and crunchy, about 15 minutes. Cool completely.

Remove stems and ribs from silverbeet and tear leaves into salad-sized pieces.

Heat 1 1/2 tablespoons olive oil in large skillet over medium heat and add shallots. Saute until tender, 3 to 4 minutes. Do not let brown. Add lemon juice and white wine and cook 30 seconds. Add silverbeet and cook 1 minute, turning leaves as they cook down.

Add cherry tomatoes and continue to cook until silverbeet is wilted and tomatoes are softened and their skins have begun to split, about 6 to 7 minutes. Season generously with salt and pepper.

Toss bread cubes with drained garbanzo beans and drained tuna in large bowl. Add cooked vegetables, any cooking liquid left in pan (or 1/4 cup water if no liquid), and reserved oil from tuna and combine well. Simmer 2 to 3 minutes, then serve immediately.

This recipe yields 4 servings.

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