Bring a pot of salted water to a boil. Add the pasta, and put a steamer basket on top of the pot with the broccoli in it. Boil until the broccoli is just done, the pasta should also be finished cooking. Immediately plung both into ice water to stop the cooking. Drain and refrigerate.

To make the dressing, drain one of the cans of tuna and put it into a small food processor with the remaining ingredients and process. Adjust for seasoning if necessary.

To assemble the salad, drain the remaining can of tuna and set aside. Put the pasta and broccoli in a bowl. Add the red peppers. Flake the tuna in large chunks into the bowl. Put the dressing on, and toss, coating everything completely. Transfer to a nice serving bowl and refrigerate until time to serve.

To make the bruchetta, slice the bread on the diagnol in about 1 inch slices. Combine the olive oil, vinegar and seasoning. Brush both sides of the bread slices with the mixture. Heat a griddle and toast the bread on both sides. Put on a nice plate and serve with the salad.