TUSCAN TUNA SALAD1/2 heads Romaine lettuce 13 oz. marinated artichoke hearts, cut in half, marinade reserved 3 Tbsps. balsamic vinegar 2 tsps. packaged pesto sauce 2 cans (16 oz each) Great Northern beans, drained and rinsed 1/4 lb. sun-dried tomatoes, prepared according to package directions 1/3 cup black olives 2 cans (6 1/2 oz each) water-packed albacore tuna, flaked Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and spoon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature. Servings: 4
|
