Yield: 4 servings
|1⅓ pounds||(4 medium) potatoes cut into 1/4-inch slices|
|2 cans||Tuna packed in water (6 1/8 ounces each) thoroughly drained|
|¾ cup||Red wine vinaigrette dressing (prepared) (reduced calorie) divided|
|4||Butter lettuce leaves|
|8 ounces||Frozen whole green beans, (half a 16-ounce package) thawed and drained|
|1½ cup||Cherry tomatoes; halved|
|1 small||Red onion; sliced|
|1 can||Pitted ripe olives, drained (3 1/4 ounces)|
Place potatoes in shallow 1½- 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.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven. Menu: Brown-and-Serve Rolls, Lemon Pie
Nutritional Information Per Serving: 290 calories; 21 g fat; 10 mg cholesterol; 1330 mg sodium; 41 g carbohydrate; 5 g fiber; 25 g protein.
Source: The Potato Board <recipes@...>