CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Italian |
Italian, Salads |
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 |
T |
Capers, rinsed and drained |
1 |
T |
Sun-dried tomatoes in olive |
|
|
Oil, minced |
1 |
T |
Black or green olives, minced |
1 |
|
Scallion, use equal amounts |
|
|
of white and green parts |
|
|
minced |
1 |
|
Tomato, peeled seeded and |
|
|
diced |
1 |
T |
Parsley or basil, chopped |
2 |
T |
Extra-virgin olive oil |
2 |
T |
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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