Tuscan Tuna Saladfish, mexican, salads 1 can (13 oz) white tuna 1 packed in water, drained 1 can (8 oz) dark red kidney 1 beans, rinsed and drained 1 large tomato, seeded and diced 1/2 cup ripe olives, sliced 1/2 cup sliced green onions & tops 1/2 cup pace picante sauce 1/3 cup bottled italian dressing 1/2 teaspoon dried basil, crushed 3 cup shredded spinach leaves Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 |
