Name: Italian Tuna Salad with Olives and Sun-Dried
Ingredients: -JUDI M. PHELPS; 1/4 c Green beans; cut into 1/2-inch pieces; 6 1/2 oz Can tuna in olive oil; 1 tb Capers; rinsed and drained; 1 tb Sun-dried tomatoes in olive; Oil; minced; 1 tb Black or green olives;minced; 1 Scallion; use equal amounts of white and green parts, minced; 1 Tomato; peeled, seeded and diced; 1 tb Parsley or basil; chopped; 2 tb Extra-virgin olive oil; 2 tb Lemon juice; freshly squeezed; Freshly ground black pepper; ;salt, to taste (optional)

The evangelical church’s chief strategies to end abortion have been to put pressure on abortion clinics and on elected officials. There is nothing wrong with these strategies; however, one strategy that has not been used or adopted widely is that of protesting those churches that support the ghastly murder of unborn babies. It is time for Christians to give prophetic criticism to the church, specifically to those churches that support abortion on demand or remain silent on this major issue…[and] when the church is silent in the midst of a holocaust, she ceases to be a real church.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Salads, Italian	2	Cups

INGREDIENTS

		-JUDI M. PHELPS
1/4	c	Green beans; cut into 1/2-inch pieces
6 1/2	oz	Can tuna in olive oil
1	tb	Capers; rinsed and drained
1	tb	Sun-dried tomatoes in olive
		Oil; minced
1	tb	Black or green olives;minced
1		Scallion; use equal amounts of white and green parts, minced
1		Tomato; peeled, seeded and diced
1	tb	Parsley or basil; chopped
2	tb	Extra-virgin olive oil
2	tb	Lemon juice; freshly squeezed
		Freshly ground black pepper
		;salt, to taste (optional)

INSTRUCTIONS

Prepare an ice bath.  Bring 2 cups water to a boil. Add a pinch of salt.
Blanch the green beans for 1 minute. Drain and plunge into the ice bath.
Drain and pat dry. Reserve.
Drain the tuna of its oil.  Place it in a bowl and flake it with a fork.
Add the green beans and all the other ingredients and toss well. Season to
taste with salt and pepper. Chill before serving.
Judi's Notes:  Serve as a salad or eat as a sandwich.
As suggested by the author, I made a couple of open faced sandwiches with
crusty french bread using this mixture. It was delicious. I mixed a little
olive oil, lemon juice, and a clove of minced garlic together and spread it
on the bread, then placed the tuna mixture on top. It serves 2 people but
found the amount not to be enough. Double ingredients if you are hungry!
Adapted recipe from: Salads by Leonard Schwartz.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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