• Prep Time:
  • Cooking Time:
  • Serves: 2 Cups

Italian Tuna Salad with Olives and Sun-Dried

  • Recipe Submitted by on

Category: Italian, Salads

 Ingredients List

  • 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.

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