"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tuscany Tuna Salad Recipe

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This recipe for Tuscany Tuna Salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
International Women´s Club of Pristina
Added: Tuesday, August 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 head Romaine lettuce;
13 oz. marinated artichoke hearts, cut in half, marinade reserved;
3 Tbsps. balsamic vinegar;
2 tsps. from jar of pesto sauce;
2 lbs. canned Great Northern beans, drained and rinsed;
1/4 lb. sun-dried tomatoes, reconstituted/prepared according to package directions;
1/3 c. black olives;
13 oz. canned water-packed albacore tuna, drained and flaked.

Directions:
Directions:
Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and spoon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
I got this recipe from a friend in California. Sun-dried tomatoes is one of her favorite ingredients. When I can't get them I just substitute about the same amount of meaty little Roma tomatoes, seeded, drained on paper towels, and sliced. Enjoy.

 

 

 

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