Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 6.125 ounce tuna; packed in oil |
| \N \N | Drained and flaked |
| 1 \N | 16 ounce can whole green beans; drained or 1 |
| \N \N | ; 10-ounce package |
| \N \N | Frozen green beans; thawed |
| ¼ pounds | Mild cheddar cheese; cubed |
| 1 medium | Onion; sliced |
| 2 tablespoons | Grated parmesan cheese |
| ¼ cup | Lemony Italian dressing; (see below) |
| \N \N | LEMONY ITALIAN DRESSING |
| ¾ cup | Olive oil |
| ½ cup | Lemon juice |
| 2 tablespoons | Sugar |
| 1 \N | Clove garlic; minced |
| 1 teaspoon | TABASCO brand Pepper Sauce |
| ½ teaspoon | Dried leaf oregano; crumbled |
| ½ teaspoon | Salt |
In medium bowl, mix together tuna, beans, cheese cubes, onion and grated cheese; pour dressing over bean mixture. Cover and refrigerate 4 hours, stirring occasionally. If desired, serve on lettuce; garnish with tomato.
Italian Dressing: In small glass jar, combine ingredients; shake well.
Refrigerate unused dressing. Makes 1¼ cups.
In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO® sauce, mustard and salt; mix well. Pour dressing over pasta mixture; mix well.
Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle with walnuts just before serving. Makes 4 servings.
From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com By "Karen Sonnessa" <ksonness@...> on Jun 14, 1998, converted by MM_Buster v2.0l.