24 Greek olives or black olives
(pitted & halved)
2 cup fresh green beans, cut into 1-1/2" & blanched
1/2 cup plus 2 tbsp. lemon juice
6 tbsp. olive oil
2 tbsp. Dijon mustard
1 tbsp. minced fresh oregano
1 1/2-2 cans (10 oz.) water packed
tuna, drained & flaked
Several green onions, chopped
4 hard cooked eggs
Salt & pepper to taste
1 lb. small shell pasta, cooked &
drained
Combine olives, beans, lemon juice, olive oil, mustard and oregano
in large bowl.
Blend well. Refrigerate and let marinate several hours.
Add tuna, onion, egg, salt and pepper to marinade mixture and mix
gently.
Cover and refrigerate for several hours. When ready to serve,
add pasta.
I usually cut down on lemon juice and add pasta at my convenience
after the marinade period.
AQUATIC
FILIPINO RECIPES.COM