1 large can (12 oz.) of tuna in olive oil. (chop up tuna)
2 tbsp. capers
3 tbsp. sweet pickle relish (* I buy a brand where the relish is a little more crunchy, than soft.)
3 large slices of sweet jarred peppers (minced)
1/4 cup of chopped kalamata olives (chopped)
2 hard boiled eggs (chopped)
2 tbsp. mayonnaise
1 tbsp. Dijon Mustard
a pinch of sea salt and black pepper
4 large avocados, cut in halves for stuffing
- In a very large bowl, mix all ingredients, except the avocados.
- Stuff each avocado halve.
*If you don’t want to stuff avocados, serve with crusty bread or a sesame cracker.
2 grilled chicken breasts (salt and pepper before cooking) sliced after cooking
4 hard boiled eggs (sliced)
1 cup raw carrots (shredded)
2 cups iceberg lettuce (shredded)
4 tsp. romano grated cheese
1/4 cup caesar dressing
1. In a bowl, mix romano cheese and caesar dressing together.
2. Open a wrap, flat on a dish. Spread a tbs. of dressing on wrap.
3. Layer some chicken, lettuce, hard boiled egg and shredded carrots on top.
4. Roll wrap and fold in edges. Cut wrap in half.
Makes 4 wrap. (8 halves)
1 lb. London Broil, sliced into thin cutlets (about 8-10 slices)
1 lb. fresh mozzarella (sliced)
6 hard boiled eggs (sliced)
1/4 cup chopped parsley
1/2 cup grated parmesan cheese
2 cloves of garlic (chopped)
salt and pepper
Step 1: On each slice, sprinkle a pinch of salt and pepper, a little garlic and a little parsley.
Step 2: Put slices of hard boiled egg and mozzarella on top.
Step 3: Roll cutlets tightly and tie with twine or thread. In a large pan, put 3 tbs. of olive oil. Cook braciole on all sides for about 15 minutes. Remove from pan.
Step 4: Cook braciole in a pot of tomato sauce for 2 hours on a low heat. Braciole should be covered in sauce. (There should be enough sauce in a deep pot.)
Remove all twine/thread. Serve hot.