| 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
A Message from our Provider:
“Jesus believes in you”