Angel Hair Shirataki with Capers and Tuna

Angel Hair Shirataki with Capers and Tuna
Recipe type: Salads / Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound (2-8 once packages) Angel Hair Shirataki
  • ½ pound green beans cut into ½ inch lengths
  • 8 ripe plum tomatoes cut into 8 pieces each
  • 6 scallions, with 3 inches green, cut on diagonal into thin slices
  • ½ cup pitted black olives, coarsely chopped
  • 1 teaspoon tiny capers
  • 1 teaspoon finely minced garlic
  • Salt and Black Pepper to taste
  • 5 tablespoons chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 2 cans water packed tuna , drained
Instructions
  1. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry and set aside.
  2. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
  3. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
  4. To serve, flake the tuna in large pieces; add to the other ingredients.
  5. Add the Angel Hair Shirataki and toss gently.
  6. Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.

Shirataki Noodles & Artichokes

Shirataki Noodles and Artichokes
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 fresh baby artichokes
  • ¼ cup lemon juice
  • 2 (8 ounce) packages Shirataki Noodles
  • ½ cup tomato juice
  • 2 tablespoons olive oil
  • 2 cloves garlic -- minced
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh basil -- or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup fresh tomato -- chopped
  • ½ cup olives -- Kalamata
  • 2 tablespoons capers
  • ½ cup feta cheese -- optional
  • juice of one lemon
Instructions
  1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters.
  2. Combine ¼ cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
  3. Steam artichokes until tender, about 20 minutes. chill.
  4. In a large pot, drain and rinse Shirataki noodles with cold water.
  5. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
  6. Toss together artichokes, Shirataki noodles, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.