YIELD: 4 SERVINGS 2 large fully ripened fresh Florida tomatoes (about 1 lb.) 2 cans solid white tuna in water, drained(6 oz. each)¼ cup sliced pitted black olives (preferably imported)2 tsps. capers¼ cup prepared oil and vinegar dressing, divided 4 lettuce leaves4 slices red onion 8 oz. green beans, cooked (about 2 cups)2 hard-cooked eggs, quartered lengthwise 1. Cut 4 slices from the center of each tomato. 2. In a medium-sized bowl, gently combine tuna, olives, capers and 2 ...
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