* Exported from MasterCook * ITALIAN TUNA SALAD WITH OLIVES AND SUN-DRIED Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Salads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -JUDI M. PHELPS 1/4 c Green beans -- cut into -1/2-inch pieces 6 1/2 oz Can tuna in olive oil 1 tb Capers -- rinsed and drained 1 tb Sun-dried tomatoes in olive Oil -- minced 1 tb Black or green olives -- minced 1 Scallion -- use equal amounts -of white and green parts, -minced 1 Tomato -- peeled, seeded and -diced 1 tb Parsley or basil -- chopped 2 tb Extra-virgin olive oil 2 tb Lemon juice -- freshly -squeezed Freshly ground black pepper -- 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 - - - - - - - - - - - - - - - - - -