Italian Tuna Salad With Olives And Sun-Dried

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 2
 

Ingredients:

1/4 cup green beans -- cut into piece
6 1/2 ounce tuna in olive oil
1 tablespoon capers -- rinsed and drained
1 tablespoon sun-dried tomatoes in olive oil -- minced
1 tablespoon black or green olives -- minced
1 medium scallion -- use equal amounts white and green parts -- minced
1 medium tomato
1 tablespoon parsley or basil -- chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice -- freshly
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
 

Preparation:

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