Recipe for Pantry Tuna Salad

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Yield:

Ingredients:

Amount	Ingredient
2 x	(6-ounce) cans oil-packed tuna, undrained (preferably an imported tuna from a
	specialty market or maybe that which comes in a jar for $20.00)
2 cup	washed greens (arugula, watercress, miners lettuce or other)
4 lrg	green onions (white and part of the green), diced
8 x	to 10 large peperoncini peppers, drained and coarsely sliced
2 x	8 3/(4-ounce) cans garbanzo beans, drained, rinsed and kept separate
6 lrg	fresh mint leaves, finely chopped
1 lrg	, juicy lemon
	Salt and freshly ground pepper to taste

Instructions:

Instructions: You will need 2 large bowls. Empty 1 can of tuna, with oil, in each bowl.

Divide the greens, onions, peppers, garbanzo beans and mint between the bowls, and dress each bowl with the juice of half the lemon. Add salt and pepper to taste and toss ingredients; check for seasonings. Divide the quartered eggs between the bowls and lightly season them. Serve the salads with rolls, butter and a glass of white wine.

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