| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
cn |
(6-oz) tuna drained |
| 1/4 |
c |
Scallions minced |
| 1/2 |
c |
Finely chopped celery |
| 2 |
tb |
Finely chopped flat parsley (up to) |
| 1 |
|
Lemon; juice of (up to) |
| 4 |
tb |
Extra virgin olive oil (up to) |
| 2 |
ts |
Red wine vinegar (balsamic is ok but changes color) |
|
|
Salt & fresh pepper to taste |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 00:20:47 -0400
From: Althea LeBlanc <TheaLater@AOL.COM>
Squeeze all fluid from can and place in a bowl and mash with the back of a
fork until fine. Mix all other ingredients into the bowl and adjust fluids
to taste and texture. (Texture should be soft enough to mold.)
I usually add a small can of chopped or sliced black olives, drained. I
usually serve it as a salad over a salad mix of red and green leaf lettuce
or romaine with some chopped roma tomatoes. Also great with red onion,
thinly sliced. It is an ideal tuna mix to make in the morning and let it
chill until you get home for dinner!
EAT-L DIGEST 17 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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