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1. In large bowl, whisk oil, vinegar, mustard, salt, pepper and thyme. Stir in green beans, tomato, cucumber, bell pepper and tuna; toss to coat thoroughly with dressing. 2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon tuna mixture over each potato, dividing evenly. 3. Garnish with egg and anchovies. Makes 4 servings. Preparation time: About 30 minutes. Per serving: About 294 cal, 18 g pro, 47 g car, 5 g fat, 16% cal from fat, 24 mg cholesterol, 862 mg sod, 7 g fiber. Busted by Gail Shermeyer <email@example.com> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #895 by firstname.lastname@example.org (Shermeyer-Gail) on Nov 09, 1997
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (39%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 92.6mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.8g|
|Protein 0.5g||1 %|
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Calories per serving: 23
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