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Italian Tuna Salad With Olives And Sun-Dried

Cuisine: Italian
Type: Vegetables
Courses: Salads
Serves: 2 people

Recipe Ingredients

1/4 cup 40g / 1.4ozGreen beans - cut up
1   Tuna in olive oil
1 tablespoon 15mlCapers - rinsed and drained
1 tablespoon 15mlSun-dried tomatoes in olive oil - minced
1 tablespoon 15mlBlack or green olives - minced
1   Scallion, use equal amounts white and green parts minced
1   Tomato - peeled, seeded,
  Chopped
1 tablespoon 15mlParsley or basil - chopped
2 tablespoons 30mlExtra-virgin olive oil
2 tablespoons 30mlLemon juice, freshly squeezed
  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:
Yamuna Devi, "Yamuna's Table"

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