Tuna Salad, Italian Style |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a warm weather lunch or light supper. Ingredients:
2 (6 1/2 ounce) cans tuna packed in oil, drained |
3 teaspoons fresh lemon juice or 3 teaspoons fresh lime juice |
4 teaspoons extra virgin olive oil |
1/4 teaspoon fresh ground black pepper |
1/2 cup chopped celery |
1/4 cup chopped red bell pepper |
1/4 cup chopped green bell pepper |
1/4 cup chopped red onion |
1 garlic clove, crushed through a press |
6 leaves red leaf lettuce, rinsed and drained |
1 cucumber, peeled, trimmed and cut into spears |
1 medium carrot, peeled and cut into 1/4-inch thick diagonal slices |
1/3 cup pimento stuffed olive |
2 hard-boiled eggs, peeled and halved |
Directions:
1. Turn the tuna out onto a plate; do not flake or stir.
2. Sprinkle with 2 teaspoons lemon juice and 2 teaspoons olive oil.
3. Sprinkle with the pepper and let stand.
4. In a bowl, combine the celery, red and green peppers, onion, and garlic; add in the remaining lemon juice and oil; toss to blend.
5. Add the tuna to the vegetable mixture; toss.
6. Arrange the lettuce leaves on a large serving platter or on individual plates.
7. Spoon the tuna mixture into the center; garnish with cucmber, carrot, and eggs.
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