Italian tuna salad with olives & sun-dried

2 Cups

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
¼ cup Green beans; cut into 1/2-inch pieces
6½ ounce Can tuna in olive oil
1 tablespoon Capers; rinsed and drained
1 tablespoon Sun-dried tomatoes in olive
Oil; minced
1 tablespoon Black or green olives;minced
1 Scallion; use equal amounts of white and green parts, minced
1 Tomato; peeled, seeded and diced
1 tablespoon Parsley or basil; chopped
2 tablespoons Extra-virgin olive oil
2 tablespoons Lemon juice; freshly squeezed
Freshly ground black pepper
;salt, to taste (optional)

Directions

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@... or jphelps@...

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