Mediterranean Tuna Salad the Editors of Publications International, Ltd.
Makes 4 servings
|1||cup diced tomato|
|1||tablespoon olive oil|
|1||tablespoon lemon juice|
|2||teaspoons Dijon mustard|
|1||large clove garlic, minced|
|1/4||teaspoon dried basil|
|2||cans (6 ounces each) solid white tuna packed in water, drained and flaked|
|1/2||cup diced celery|
|1/3||cup chopped fresh basil|
|Red leaf lettuce leaves|
|1/2||pound steamed green beans|
|1||medium red bell pepper, seeded and cut into strips|
|8||cherry tomatoes, cut into halves|
- Combine diced tomato, oil, lemon juice, mustard, garlic, salt and dried basil in large bowl; let stand 5 minutes. Stir in tuna, celery and fresh basil. Refrigerate, covered, 1 to 2 hours to allow flavors to blend, stirring once.
- Line serving platter with lettuce leaves. Mound tuna salad in center; surround with green beans, bell pepper and cherry tomatoes.
|Serving Size:||about 3/4 cup tuna salad with 1/3 cup green beans, 1/4 of red bell pepper and 2 cherry tomatoes|
|Calories from Fat||21 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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