1 1/3 pounds potatoes (4 medium) cut into 1/4-inch slices
12 1/4 ounces tuna packed in water (two 6 1/8 oz cans) thoroughly drained
3/4 cup prepared reduced calorie red wine vinaigrette dressing
4 butter lettuce leaves
8 ounces frozen whole green beans (half a 16-ounce package) thawed and drained
1 1/2 cups cherry tomatoes, halved
1 small red onion, sliced
3 1/4 ounces pitted ripe olives, drained
Servings: 4
Place potatoes in shallow 1 1/2-to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until tender; cool. In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette.
Preparation Time: 15 minutes
Start to finish: 25 minutes
12 1/4 ounces tuna packed in water (two 6 1/8 oz cans) thoroughly drained
3/4 cup prepared reduced calorie red wine vinaigrette dressing
4 butter lettuce leaves
8 ounces frozen whole green beans (half a 16-ounce package) thawed and drained
1 1/2 cups cherry tomatoes, halved
1 small red onion, sliced
3 1/4 ounces pitted ripe olives, drained
Servings: 4
Place potatoes in shallow 1 1/2-to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until tender; cool. In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette.
Preparation Time: 15 minutes
Start to finish: 25 minutes