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
