Ingredients
- 2 Cucumbers, sliced into thick rounds
- 2 cans Cento Tuna Fish in Olive Oil (5 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Red Wine Vinegar
- 2 tbsp Cento Capote Capers
- 1/2 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained & finely chopped
- 1 Shallot, finely minced
- 1 clove Garlic, grated
- 2 tbsp Fresh Parsley, chopped
- 1 Lemon
Directions
In a small bowl make the dressing by combining olive oil, red wine vinegar, garlic, and lemon juice. In a medium bowl, combine tuna, capers, sun dried tomatoes, shallot, parsley and the dressing. Mix gently until combined, keeping the tuna slightly chunky. Spoon the tuna mixture onto the cucumber rounds. Finish with lemon zest and serve chilled. Serves 6 to 8.
