Tuna provencal (or open faced sandwiches
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | White tuna; drained |
| 1 | tablespoon | Capers |
| 12 | Cured black olives; sliced | |
| ½ | Red onion; minced | |
| 2 | Plum tomatoes; seeded, chpd | |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| Salt and pepper | ||
| 1 | bunch | Watercress |
| 6 | slices | Whole grain bread |
| Mixed greens | ||
| Boiled new potato; quartered | ||
| Hard cooked egg; quartered | ||
| Cooked green beans | ||
Directions
SALAD VARIATION
HOW TO BOIL WATER, TVFN
In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in oil and vinegar; toss. Season and serve with watercress on whole grain bread. Salad Variation: Arrange mixed greens on plate, top with potato, egg and green beans. Place a scoop of tuna salad in center of plate.
Date: Sun, 23 Jun 1996 14:23:52 -0700 From: Dan Schamber <dansch@...> MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .