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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Tuscany Tuna Salad Recipe

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This recipe for Tuscany Tuna Salad is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large lemon
¼ c. olive or salad oil
¾ tsp. salt
½ tsp. coarsely ground black pepper
1 (15 to 19 oz.) can white kidney beans (cannellini), drained
1 (15¼ to 19 oz.) can red kidney beans, drained
1 (6½ oz). can tuna, drained and separated into chunks
1 (6 oz.) bag radishes, sliced
1 small red onion, thinly sliced
2 tbsp. chopped parsley
1 small head leaf lettuce
Directions:
Directions:
About 30 minutes before serving:
1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In large bowl, mix lemon peel, lemon juice, olive or salad oil, salt, and pepper. Add kidney beans, tuna, radishes, onion, and parsley. With rubber spatula, gently stir to coat with dressing.
2. To serve, line platter with lettuce leaves; spoon tuna mixture onto lettuce.
Makes 6 main dish servings.

 

 

 

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