Tuna Salad Riviera

Serves: 6
Total Calories: 192


2 cups red potatoes cubed, cooked, well drained and warm
1 cup italian herb dressing zesty italian salad dressing
1 (15-ounce) can green beans cut, well drained (about 2 cups)
1 head lettuce
1 (6 1/2-ounce) can tuna chunk white packed in water, well drained and
3 eggs hard-cooked, quartered
2 tomatoes cut in wedges
1/2 cup celery thinly sliced
1/2 cup red bell pepper julienne-cut or pimiento
1/2 cup green bell pepper julienne-cut
1/2 cup olives pitted
1 tablespoon parsley minced
1 lemon cut in wedges


In a medium bowl, place warm, drained potatoes. Add 1/3 cup of the dressing and toss gently. Let marinate at least 1 hour.

In another medium bowl, place green beans. Add 1/3 cup of the dressing and stir. Let marinate at least 1 hour.

Meanwhile, make lettuce cups or tear lettuce into bite-size pieces arrange on a large serving platter or on individual plates. Mound potatoes in center. Arrange green beans, tuna, eggs, tomatoes, celery, red pepper, green pepper and olives in lettuce cups or on lettuce pieces around potatoes. Sprinkle tuna with parsley and garnish plate with lemon. Pass additional dressing.

Nutritional Facts:

Serves: 6
Total Calories: 192
Calories from Fat: 107

This Tuna Salad Riviera recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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