| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
16 oz. can |
| 1/4 |
c |
Red or green onion — |
|
|
Chopped |
| 1 1/2 |
ts |
Capers — plus juice |
|
|
Mild vinaigrette |
| 12 |
oz |
Tuna in water — drained |
|
|
Salad greens |
| 1 |
lg |
Tomato — cut into wedges |
| 1 |
|
Cucumber — sliced thin |
| 12 |
|
Nicoise olives or whole |
|
|
Pitted ripe olives |
| 4 |
|
Anchovy fillets — rolled or |
|
|
Flat |
|
|
White beans — drained |
INSTRUCTIONS
1. In a small bowl combine beans, onions, capers, caper juice, and 1/4 cup
of Mild Vinaigrette.
2. In a separate bowl combine tuna and 1/4 cup of Mild Vinaigrette.
3. Line 4 individual serving plates with salad greens. Arrange a mound of
bean-onion mixture and a mound of tuna in the center of the plate.
4. Arrange tomato wedges, cucumber slices, olives, and anchovy fillet (if
used), on the plate.
5. Pass remaining vinaigrette at the table.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”