Italian Tuna Salad With Olives And Sun-Dried

* Exported from MasterCook *

ITALIAN TUNA SALAD WITH OLIVES AND SUN-DRIED

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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)

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



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