Give this recipe a gold star in your file of emergency meals. Not only is it a time saver, it's made from ingredients you can stow in the pantry for weeks. Serve this topper over any cooked pasta, grits, potatoes, rice, couscous, toast, biscuits, crisp Chinese noodles or salad greens.
If the tuna is packed in oil you can discard it or use it as part of the oil measurement. Variations to this very versatile mixture might include sun-dried tomatoes, stuffed salad olives, diced sweet onion and so on.
10-ounce can of tuna, drained
Small can sliced black olives, drained
Small can or jar marinated artichoke hearts with their liquid
Small jar roasted red peppers, drained and diced
1/4 cup olive oil
2 tablespoons red wine vinegar
If artichoke hearts are large, cut in bite size. Break up tuna and mix in olives, artichoke hearts and peppers. Stir in vinegar and oil. Mix well. Spoon over the selected base. Serves 4 or more depending on ratio of topper to base.
See more of Janet Groene’s recipes for RV travels at http://www.campandrvcook.blogspot.com