Title: Italian Tuna Salad with Olives and Sun-Dried
Categories: Salads, Italian
Yield: 2 Cups

-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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini