Italian Tuna Salad With Olives & Sun-Dried
salads
1/4 cup green beans; cut into 1/2-inch pieces
6 1/2 oz can tuna in olive oil
1 tablespoon capers; rinsed and drained
1 tablespoon sun-dried tomatoes in olive
1 oil; minced
1 tablespoon black or green olives; minced
1 scallion; use equal amounts of whit
1 tomato; peeled, seeded and diced
1 tablespoon parsley or basil; chopped
2 tablespoon extra-virgin olive oil
2 tablespoon lemon juice; freshly squeezed
1 freshly ground black pepper
1 ; 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
Yield: 2 cups
