Italian Tuna Salad With Olives And Sun Dried Recipe
Servings: 2
Ingredients
- 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)
Directions
- 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.
- 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.
- Judi's Notes: Serve as a salad or possibly eat as a sandwich.
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 2 servings | |
| Calories 357 | |
| Calories from Fat 224 | 63% |
| Total Fat 25.1g | 31% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 204mg | 9% |
| Potassium 490mg | 14% |
| Total Carbs 9.53g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.94g | 1% |
| Protein 23.89g | 38% |
