Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 cn (6 1/2 - 7 oz.) solid white
- 2 sm Red potatoes, cooked (we
- 1 Ripe tomato, cut into wedges
- 1 Hardboiled egg, quartered
- 20 Fresh green beans, approx,
- Lettuce, red or green leaf,
SALAD DRESSING
Preparation
Combine above salad dressing ingredients and whisk together till well mixed. Flake tuna into a bowl and mix 4 or 5 tablespoons of the salad dressing into the tuna. Arrange lettuce on two plates. Mound a mound of tuna in the middle of each plate. Arrange vegetables and egg decoratively around tuna mounds on each plate. Sprinkle remaining salad dressing over all and add any additional salt and pepper to taste. Serve with crusty bread and butter for a nice summer dinner or lunch. Depending on our mood we have served this with the potatoes and green beans and egg either hot (just cooked) or cooled to room temperature. Posted to EAT-L Digest 28 Mar 97 by Felicia Pickering on Mar 30, 1997
