Italian Tuna Salad with Olives and Sun-Dried
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|1 tbSun-dried tomatoes in olive|
|2 tbLemon juice; freshly|
|1 tbBlack or green olives;minced|
|1 Scallion; use equal amounts|
|1 tbParsley or basil; chopped|
|Black Pepper; freshly ground|
|1/4 cGreen beans; cut into|
|2 tbExtra-Virgin Olive Oil|
|1 Tomato; peeled, seeded and|
|1 tbCapers; rinsed and drained|
|;salt, to taste (optional)|
|6 1/2 ozCan tuna in olive oil|
Italian Tuna Salad with Olives and Sun-Dried Preparation
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. Judis 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. firstname.lastname@example.org or email@example.com
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