Originally Posted by di reston
I learned how to make tuna salad the Italian way over 40 years ago: here's the recipe:
1 can tuna in olive oil
1 can borlotti beans
1 red bell pepper cut into small squares
1 red onion that will fit in the palm of your hand, finely chopped
1 handful fresh hulled corn cooked
Juice of just over half a fresh lemon
Black olives to taste (optional)
4 anchovy fillets (optional)
chopped and cooked green beans 1 handful (optional)
Salt and pepper.
Put the tuna and the oil in came in into a salad bowl. Flake the tuna. Add the other ingredients in no particular order except for the salt and pepper which you do last when you adjust the flavours for seasoning before serving. This recipe solves the problem of getting rid of the brine it's canned in in the other way of canning tuna!
Enough ios never as good as a feast Oscar Wilde
Less is not more. More is more and more is fabulous.