¾ pound fresh green beans blanched, cut into ½-inch pieces, (3 cups)
1 can (2¼ ounces) sliced olives
3 medium tomatoes seeded, diced, (1 pound)
1 teaspoon lemon grated, zest
1-2 chopped, hard-cooked eggs
2 cans (6 ounces each) Albacore tuna drained, flaked in large pieces
2½ teaspoons fresh mint chopped, leaves
8 small red potatoes cooked, cooled, quartered
chopped, fresh Italian parsley
shredded Romaine lettuce
In a small bowl, stir the dressing together with the mint and lemon zest and set aside.
In 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.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.