| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Day-old Italian bread; torn into 1/2" pieces |
| 2 |
lg |
Tomatoes; coarsely chopped |
| 1 |
|
Red onion; chopped |
| 1 |
|
Jar (6.5 oz.) marinated artichoke hearts, coarsely chopped |
| 1 |
cn |
(5-1/2 oz) water-packed tuna, drained and flaked |
| 1/4 |
c |
Black pitted olives; sliced |
| 1 |
c |
Packed fresh basil leaves |
| 4 |
|
Cloves garlic; minced |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In bowl soak bread in 1/2 cup water for 5 minutes; squeeze out excess
water. Add tomatoes, onions, artichoke hearts, tuna, olives, basil, garlic,
vinegar, salt and pepper. Toss well to coat. Serve at room temperature.
Yields: 6 cups Kitchen time: 15 minutes ready to serve in 15 minutes
from FIRST magazine. Posted to TNT - Prodigy's Recipe Exchange Newsletter
by JeannePie@aol.com on Jul 31, 1997
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