Recipe: Tuscan Tuna Salad

TUSCAN TUNA SALAD

1/2 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