| 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 |
tb |
Tiny capers |
|
|
Fresh basil leaves,snipped |
| 1 |
|
Egg yolk |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
|
|
Pinch cayenne pepper |
| 3/4 |
c |
Olive oil |
| 1/3 |
c |
Mashed drained solid white tuna |
| 2 |
tb |
Plain yogurt |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
TUNA MAYONNAISE
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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