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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This comes from an old Saint Rocco church cook book. I am posting this as written, but adjustments in can sizes will have to be made because they just don't make the same size cans anymore. The ingredients may sound strange, but it really does taste good. It would really make a nice lite lunch. Ingredients:
2 (5 ounce) cans tuna fish |
0.5 (3 7/8 ounce) can sliced black olives |
1 large orange, peeled and diced |
1 stalk celery, sliced |
1 small sweet onion, thinly sliced |
2 tablespoons olive oil |
Directions:
1. Combine all ingredients by tossing gently. Chill 1/2 hour before serving.
2. I prefer Genoa brand tuna in olive oil. Also i like to add freshly ground pepper, lots of it. Salt to taste. Oh I forgot to say I use two 5 ounce cans of tuna.
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