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| What You Need: |
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1 can (6˝ or 7 ounces) tuna fish
˝ cup chopped green peppers
1 medium-sized red onion, peeled, sliced, and separated into rings
3 tablespoons olive oil
1 tablespoon wine vinegar
2 tablespoons chopped fresh parsley
Salt, pepper to taste
4 pitted black olives
4 stuffed green olives
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| How To Cook: |
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1. Drain tuna fish and separate into chunks.
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2. Place on a serving plate. Top with peppers and onion rings.
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3. Combine oil, vinegar, parsley, salt, and pepper; pour over salad.
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4. Garnish with olives.
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| Recipe Source: The complete international salad book |
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