Composed Tuna Salad

Servings Per Recipe 4

• Amount Per Serving
• Calories 423
• Protein(gm)33
• Carbohydrate(gm)9
• Fat, total(gm)29
• Cholesterol(mg)227
• Saturated fat(gm)5
• Dietary Fiber, total(gm)3
• Sodium(mg)683

Percent Daily Values are based on a 2,000 calorie diet

• 2 tablespoons sherry wine vinegar
• 1 teaspoon spicy brown mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 large head Boston lettuce, leaves separated, rinsed and dried
• 2 6 ounce cans high-quality tuna packed in oil, drained (such as Progresso)
• 1/2 pound steamed green beans
• 1 bunch radishes, trimmed and washed
• 4 hard-cooked eggs, peeled and quartered
• 1/3 cup pitted kalamata olives

Directions

1. In a small bowl, whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking continuously, until mixture is evenly blended. Set aside.

2. Arrange lettuce over the bottom of a large serving platter. Break up tuna and place in the middle of lettuce. Arrange green beans, radishes, egg quarters and olives around tuna in a decorative fashion.

3. To serve, drizzle half of the dressing over the components of the salad. Serve remaining dressing on the side.