Ingredients (12)
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diced red onion ½ cup
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fresh green beans blanched, cut into ½-inch pieces, (3 cups) ¾ pound
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sliced olives 1 can (2¼ ounces)
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medium tomatoes seeded, diced, (1 pound) 3
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lemon grated, zest 1 teaspoon
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chopped, hard-cooked eggs 1-2
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Albacore tuna drained, flaked in large pieces 2 cans (6 ounces each)
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fresh mint chopped, leaves 2½ teaspoons
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small red potatoes cooked, cooled, quartered 8
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chopped, fresh Italian parsley
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shredded Romaine lettuce
Steps (2)
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1In a small bowl, stir the dressing together with the mint and lemon zest and set aside.
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2In a large bowl, toss together the dressing mixture, tuna,and red onion and toss until well coated. Place two lettuce leaves on each of 4 salad or dinner plates. Arrange the remaining ingredients over each serving and garnish with freshly ground black pepper.
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