Tuscan Tuna Plate
grocery list:
8 oz fresh green beans, stem ends trimmed
1⁄3 cup bottled olive oil and vinegar dressing (or Italian)
1 tsp Dijon mustard
1 can cannellini beans, rinsed
3 cups baby arugula (from a 5-oz bag) {spinach works if you can't find arugula}
2 cans solid white tuna in oil (or water), drained and flaked ( I also like the kind in the pouches now!)
3 large eggs, hard-cooked, cut in wedges
1⁄2 cup sliced red radishes
1⁄3 cup pitted kalamata olives
Freshly ground pepper to taste
How to make it:
2. In a clear measuring cup, stir dressing and mustard with a fork to blend. Put 1 Tbsp into a medium bowl. Add cannellini beans; toss to coat.
3. Line a large platter with arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1 Tbsp dressing and toss to coat. Add green beans to platter.
4. Add tuna, eggs, radishes and olives to platter. Grind pepper over top. Drizzle with remaining dressing, or serve alongside.
**Great with crusty Italian bread.
Nutritional Information:
403cal
22g fat
6g fiber
9 WW points
1 comment:
This looks like a great idea for a light spring dish. Thanks for sharing!
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