Tuscan Tuna Niçoise
Summary
| Yield | |
|---|---|
| Source | CAP Sales Flyer - March 2010 |
| Prep time | 20 minutes |
| Recipes | Sides |
Description
From Valley Natural Foods in Burnsville, Minnesota
Ingredients
| 1⁄2 | Cup | mayonnaise |
| 2 | Tablespoon | olive oil |
| 2 | Tablespoon | lemon juice |
| 2 | Tablespoon | basil (fresh, minced) |
| 1 | Teaspoon | garlic (minced) |
| 24 | Ounce | yellow fin tuna (canned, drained well) |
| 1⁄4 | Cup | kalamata olives (or black olives, pitted and roughly chopped) |
| 2 | Tablespoon | red onion (diced) |
| salt and pepper (to taste) | ||
| 1⁄4 | Cup | bell pepper, red (diced) |
| 4 | artichoke hearts, marinated (canned, whole, drained and roughly chopped) |
Instructions
In a mixing bowl, whisk together mayonnaise, olive oil, lemon juice, parsley, basil and garlic. Add the drained tuna and chopped artichokes, red bell pepper, olives and red onion.
Mix everything together with clean hands or a spoon until well blended.
Salt and pepper to taste.
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