Mediterranean Tuna and Caper Salad
Do you want your tuna to pop with flavor? Mix up some balsamic vinegar, oregano, and black pepper to make this salad a showstopper. START TO FINISH: 25 minutes MAKES: 4 servings Ingrediants: 2 roma tomatoes, chopped 2 tablespoons capers, drained 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon chopped fresh oregano 1/8 teaspoon kosher salt Dash freshly ground black pepper 6 cups packaged European-style torn mixed salad greens 2 6-ounce cans chunk white tuna (packed in water), drained and broken into chunks 1 cup canned garbanzo beans (chickpeas), rinsed and drained 1 cup fresh green beans, blanched* 1/4 cup pitted kalamata olives, quartered 4 teaspoons extra-virgin olive oil 4 teaspoons balsamic vinegar Directions: 1. In a small bowl combine tomatoes, capers, 2 tablespoons oil, 2 tablespoons balsamic vinegar, oregano, kosher salt, and pepper; set aside. 2. On 4 serving plates, arrange torn salad greens, tuna chunks, garbanzo beans, green beans, olives, and tomato mixture. Drizzle the 4 teaspoons oil and the 4 teaspoons balsamic vinegar evenly over salads. Nutrition Facts per serving: 324 cal., 16 g total fat (2 g sat. fat), 36 mg chol., 775 mg sodium, 21 g carbo., 5 g fiber, 25 g pro. *Note: To blanch the green beans, wash them and remove ends and strings. Leave beans whole or snap in half. In a covered medium saucepan, cook green beans in a small amount of boiling, lightly salted water for 10 to 15 minutes or until crisp-tender. Drain; place in ice water until chilled. Drain well. You can give without loving, but you cannot love without giving. Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
