Side Pannel
Italian Tuna Salad with Olives and Sun-Dried
Italian Tuna Salad with Olives and Sun-Dried
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Salads
Ingredients List
- -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)
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.
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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