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Receta Italian Tuna Salad With Olives And Sun Dried
by Global Cookbook

Italian Tuna Salad With Olives And Sun Dried
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Ingredientes

  • 1 x m phelps
  • 1/4 c. green beans, cut into
  • 1 x 6 1/2 oz tuna in extra virgin olive oil
  • 1 Tbsp. capers, rinsed and liquid removed
  • 1 Tbsp. sun-dry tomatoes in olive oil, chopped
  • 1 Tbsp. black or possibly green olives, chopped
  • 1 x scallion, use equal amounts white and green parts, chopped
  • 1 x tomato, peeled, seeded and
  • 1 Tbsp. parsley or possibly basil, minced
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. lemon juice, freshly freshly grnd black pepper salt, to taste (optional)

Direcciones

  1. Prepare an ice bath. Bring 2 c. water to a boil. Add in a healthy pinch of salt. Blanch the green beans for 1 minute. Drain and plunge into the ice bath. Drain and pat dry. Reserve.
  2. Drain the tuna of its oil. Place it in a bowl and flake it with a fork. Add in the green beans and all the other ingredients and toss well. Season to taste with salt and pepper. Refrigeratebefore serving.
  3. Judi's Notes: Serve as a salad or possibly eat as a sandwich.
  4. As suggested by the author, I made a couple of open faced sandwiches with crusty French bread using this mix. It was delicious. I mixed a little extra virgin olive oil, lemon juice, and a clove of chopped garlic together and spread it on the bread, then placed the tuna mix on top. It serves 2 people but found the amount not to be sufficient. Double ingredients if you are hungry! Adapted