Vegetables with Tuna Sauce

Print Thursday, January 01, 2004 Categories: Appetizers-Side Dish Yield: Serves 4-6 Ingredients: 2 lbs fresh green beans, trimmed 2 lbs small red potatoes 4 hard boiled eggs, quartered 1

Tuesday, December 18th 2007, 10:36 pm

By: News On 6


Thursday, January 01, 2004
Categories:
Appetizers-Side Dish
Yield:
Serves 4-6
Ingredients:
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
Directions:
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:
Source:
Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com
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