*  Exported from  MasterCook  *
 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,
    1                    Tomato -- peeled, seeded and
    1       tb           Parsley or basil -- chopped
    2       tb           Extra-virgin olive oil
    2       tb           Lemon juice -- freshly
                         Freshly ground black pepper
                          -- salt, to taste
   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
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
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