| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Canadian |
Side dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
| 6 |
|
Leaves romaine lettuce |
|
|
heart only |
| 2 |
|
Tomatoes |
| 12 |
|
Black olives |
| 1 |
T |
Tiny capers |
|
|
Fresh basil leaves, snipped |
| 1 |
|
Egg yolk |
| 1 |
T |
Dijon mustard |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Black pepper |
|
|
Pinch cayenne pepper |
| 3/4 |
c |
Olive oil |
| 1/3 |
c |
Mashed drained solid white |
|
|
tuna |
| 2 |
T |
Plain yogurt |
| 1 |
T |
Lemon juice |
INSTRUCTIONS
Trim beans; in large saucepan of boiling salted water, cook until
tender-crisp, 5 to 8 minutes. Drain and refresh under cold running
water; pat dry. Arrange along with lettuce leaves around center of
large oval platter. Cut tomatoes into slices from tops to bottoms.
Set aside. (TUNA MAYONNAISE): In food processor or blender, combine
egg yolk, mustard, salt, and black and cayenne peppers. With machine
running, gradually pour in oil, at first drop by drop, then in thin
steady stream until mixture is thick. Add tuna, yogurt and lemon
juice; process briefly. Taste and adjust seasoning if necessary.
Transfer mayonnaise to small bowl and place in center of bean platter.
Arrange tomato slices and olives around beans. Garnish mayonnaise
with capers, and vegetables with basil. Serve immediately. Makes
about 4 lunch servings. MMFormat by cjhartlin.msn@attcanada.net
Source: Canadian Living Summertime Cooking. Posted to MM-Recipes
Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999
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