dawn_mo
Well-known member
I wanted to make the one that I posted awhile back, but I refuse to pay $2.50 for three old tired looking sprigs of fresh basil. Here is what I made.
Adapted Mediterranean Tuna Salad
12 oz can Solid White Albacore Tuna, in water, drained
1 can dark red kidney beans, rinsed and drained
1 cup quartered artichokes in water, drained and smooshed to remove as much water as possible
1 can large ripe olives, drained
2 tablespoons, capers, with juice
1/4 cup diced red onion
1 clove garlic, minced
1/8 cup extra virgin olive oil
1/4 teaspoon Italian seasoning
salt and freshly ground black pepper, to taste
I mixed it all together and refrigerated it. I really liked it. I just ate it as a salad on some baby lettuce greens. The capers really made it for me, and their brine added the needed acidity.
I might add some sun-dried tomatoes or red bell pepper to it tomorrow, I just wasn't in the mood for those flavors today.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142982
Adapted Mediterranean Tuna Salad
12 oz can Solid White Albacore Tuna, in water, drained
1 can dark red kidney beans, rinsed and drained
1 cup quartered artichokes in water, drained and smooshed to remove as much water as possible
1 can large ripe olives, drained
2 tablespoons, capers, with juice
1/4 cup diced red onion
1 clove garlic, minced
1/8 cup extra virgin olive oil
1/4 teaspoon Italian seasoning
salt and freshly ground black pepper, to taste
I mixed it all together and refrigerated it. I really liked it. I just ate it as a salad on some baby lettuce greens. The capers really made it for me, and their brine added the needed acidity.
I might add some sun-dried tomatoes or red bell pepper to it tomorrow, I just wasn't in the mood for those flavors today.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142982