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Vegetables with Tuna Sauce


Thursday, January 01, 2004
Appetizers-Side Dish
Serves 4-6
2 lbs fresh green beans, trimmed
2 lbs small red potatoes
4 hard boiled eggs, quartered
1 c black olives
6 1/2 oz can tuna packed in oil
1/4 c fresh lemon juice
2 large egg yolks at room temperature
1/4 tsp salt
4 garlic cloves, crushed
4 flat anchovy filets (optional)
1/2 c vegetable oil
1/2 c olive oil
Cook green beans in boiling salt water for 5 minutes or until crisp-tender. Immediately put under cold water and pat dry. Cook potatoes in boiling salt water for 10-15 minutes until tender; drain and cool, then slice potatoes. In food processor, purée tuna and oil with the lemon juice, egg yolks, cayenne, salt, garlic, and anchovies for 1-2 minutes or until mixture is very smooth. With processor still running, add vegetable oil and olive oil, then mix. Turn machine off. On large platter, arrange cooked green beans, potatoes, quartered hardboiled eggs and olives. Spoon some of sauce over vegetables and serve remaining sauce separately. Yield: 4 - 6 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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