| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Mexican |
Fish, Salads, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Can (13 oz) white tuna |
|
|
Packed in water, drained |
| 1 |
|
Can (8 oz) dark red kidney |
|
|
Beans, rinsed and drained |
| 1 |
lg |
Tomato, seeded and diced |
| 1/2 |
c |
Ripe olives, sliced |
| 1/2 |
c |
Sliced green onions & tops |
| 1/2 |
c |
Pace Picante Sauce |
| 1/3 |
c |
Bottled Italian dressing |
| 1/2 |
ts |
Dried basil, crushed |
| 3 |
c |
Shredded spinach leaves |
INSTRUCTIONS
Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace
Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna
mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with
tuna mixture. Serve with additional Pace Picante Sauce.
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