| 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. [email protected] or [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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