Italian Tuna Salad With Olives And Sun-dried

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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