| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Fish | 1 | Servings |
INGREDIENTS
| 6 1/2 | oz | Can water-packed tuna |
| 1 | tb | Olive oil Black pepper to taste |
| 1 | tb | Capers, rinsed and drained |
| 12 | Black olives | |
| 1 | lg | Tomato, cut in wedges Radishes |
| 1 | Stalk celery, sliced | |
| 1/2 | Sweet red onion, thinly sliced, or 1 green or red bell pepper, sliced Fresh lemon juice to taste Crusty French bread or crackers |
INSTRUCTIONS
Here's a different way to serve tuna. Any combination of fresh raw salad vegetables you choose will work very well. Drain tuna while still in can and invert onto center of large plate. Drizzle oil over tuna, season with pepper and sprinkle with capers; scatter olives over dish. Arrange vegetables on plateQthose listed above or others you like. Season with salt and pepper, sprinkle lemon juice over all. Serve with crusty bread or crackers. Makes two servings. Nutrients: calories 334, protein 29 grams, fat 12.5 grams, cholesterol 46.5 mg, fiber 4.1 grams, sodium 819 mg. (To lower sodium content, use fewer olives.) From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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