YIELD: 4 SERVINGS 2 large fully ripened fresh Florida tomatoes (about 1 lb.) 2 cans solid white tuna in water, drained(6 oz. each)ÂĽ cup sliced pitted black olives (preferably imported)2 tsps. capersÂĽ 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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.