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RECIPES
WARM SNAP PEA SALAD WITH POTATO, ZUCCHINI FRESH HERBS AND TUNA
| Ingredient | Volume | Weight |
| Lemons | 6 each | 1 1/2 pounds |
| Italian parsley, coarsely chopped | 3/4 cup | 1 ounce |
| Fresh basil, cilantro, tarragon, mint, or a combination, coarsely chopped | 3/4 cup | 1 ounce |
| Scallions, white parts only, finely sliced | 1 2/3 cup (36 each) | 6-7 ounces |
| Extra virgin olive oil | 2 1/4 cups | 1 1/4 pounds |
| White potatoes | 8-10 medium | 4 pounds |
| Zucchini | 18 medium | 6 pounds |
| MANN'S STRINGLESS SUGAR SNAP PEAS | 6 quarts | 5 pounds |
| Salt and pepper | To taste | |
| Chunk white albacore tuna, drained | 2 quarts | 1 66.5-ounce can |
| Spinach leaves, loosely packed | 15 quarts | 3 pounds |
| Lemon zest or herb sprigs for garnish |
Using a vegetable peeler, cut 18 wide strips of rind off the lemons. Chop the rind very finely, and place in a large bowl with the parsley, herbs, scallions and olive oil.
Cut the potato into short French fry shapes, about 1-inch long and 1/4-inch wide. Cut the zucchini the same way.
Bring 18 quarts of water and 6 tablespoons of salt to a boil. Using a colander or slotted spoon, add potato to water and cook until the potato is soft but still holding its shape, about 3 minutes. Remove potato, shake off excess water, and add to bowl with herbs and oil. Add zucchini to water and cook for about 1 minute. Remove zucchini, shake off water, and add to herbs and oil. Add MANN'S STRINGLESS SUGAR SNAP PEAS to water and cook for about 1 minute. Remove snap peas, shake off water, and add to herbs and oil. Gently fold vegetables together. Add juice of 6-8 lemons and salt and pepper to taste. Gently fold in tuna.
To serve, arrange 3 1/2 cups (2 ounces) spinach leaves on serving plate. Top with 2 1/2 cups (1 pound) tuna mixture. Serve warm.
Yield: 24 4-cup (18-ounce) servings.
