Italian Tuna Salad With Olives And Sun-Dried

Recipe Ingredients

1		Phelps
1/4 cup	40g / 1.4oz	Green beans - cut into
1		Tuna in olive oil
1 tablespoon	15ml	Capers - rinsed and drained
1 tablespoon	15ml	Sun-dried tomatoes in olive
		Oil - minced
1 tablespoon	15ml	Black or green olives - minced
1		Scallion - use equal amounts
		White and green parts - minced
1		Tomato; peeled - seeded and
1 tablespoon	15ml	Parsley or basil - chopped
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Lemon juice - freshly
		Freshly ground black pepper
		;salt - to taste (optional)

Recipe Instructions

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.

Source:
Fast and Healthy Magazine, Jan. '96

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