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Mediterranean Tuna and Caper Salad
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Do you want your tuna to pop with flavor? Mix up some balsamic vinegar, oregano, and black pepper to make this salad a
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show stopper.
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START TO FINISH: 25 minutes
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MAKES: 4 servings
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Ingredients:
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2 roma tomatoes, chopped
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2 tablespoons capers, drained
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2 tablespoons extra-virgin olive oil
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2 tablespoons balsamic vinegar
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1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon chopped
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fresh oregano
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1/8 teaspoon kosher salt
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Dash freshly ground black pepper
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6 cups packaged European-style torn mixed salad greens
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2 6-ounce cans chunk white tuna (packed in water), drained and
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broken into chunks
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1 cup canned garbanzo beans (chickpeas), rinsed and drained
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1 cup fresh green beans, blanched*
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1/4 cup pitted kalamata olives, quartered
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4 teaspoons extra-virgin olive oil
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4 teaspoons balsamic vinegar
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Directions:
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1. In a small bowl combine tomatoes, capers, 2 tablespoons oil,
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2 tablespoons balsamic vinegar, oregano, kosher salt, and
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pepper; set aside.
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2. On 4 serving plates, arrange torn salad greens, tuna chunks,
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garbanzo beans, green beans, olives, and tomato mixture. Drizzle
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the 4 teaspoons oil and the 4 teaspoons balsamic vinegar evenly
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over salads.
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==Contributed by :==
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* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
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[[Category:world_recipes]]

Revision as of 10:20, 22 February 2007

Mediterranean Tuna and Caper Salad

Do you want your tuna to pop with flavor? Mix up some balsamic vinegar, oregano, and black pepper to make this salad a
show stopper.
START TO FINISH: 25 minutes
MAKES: 4 servings
Ingredients:
2 roma tomatoes, chopped
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon chopped
fresh oregano
1/8 teaspoon kosher salt
Dash freshly ground black pepper
6 cups packaged European-style torn mixed salad greens
2 6-ounce cans chunk white tuna (packed in water), drained and
broken into chunks
1 cup canned garbanzo beans (chickpeas), rinsed and drained
1 cup fresh green beans, blanched*
1/4 cup pitted kalamata olives, quartered
4 teaspoons extra-virgin olive oil
4 teaspoons balsamic vinegar
Directions:
1. In a small bowl combine tomatoes, capers, 2 tablespoons oil,
2 tablespoons balsamic vinegar, oregano, kosher salt, and
pepper; set aside.
2. On 4 serving plates, arrange torn salad greens, tuna chunks,
garbanzo beans, green beans, olives, and tomato mixture. Drizzle
the 4 teaspoons oil and the 4 teaspoons balsamic vinegar evenly
over salads.

Contributed by :