Yield: 6 servings.
4 small potatoes
1/4 pound green beans
1/4 pound green bell peppers, julienned
1/4 pound red bell peppers, julienned
3 plum tomatoes
3 hard-cooked eggs
2 heads Bibb lettuce
1 (7 ounce) can water-packed white tuna, drained well
6 anchovy fillets, halved and drained
1 small red onion, thinly sliced
6 pitted black olives, preferably Kalamata
3 tablespoons red-wine vinegar
3 tablespoons olive oil
1/2 tablespoon chopped fresh basil
Trim, cook potatoes. When cool, cut potatoes into quarters. Cook beans in boiling, salted water until crisp-tender. Quarter tomatoes and eggs.
Combine vinaigrette ingredients. Add potatoes and beans to vinaigrette. Remove potatoes and beans from vinaigrette mixture, reserving liquid.
On a large shallow serving bowl, create a bed with lettuce. Mound potatoes and green beans in center. Flake tuna over potatoes and beans. Arrange anchovies on top. Arrange onion slices and peppers around mixture. Circle presentation with tomato wedges and egg quarters. Spoon remaining vinaigrette over all. Garnish with olives.
Nutrition information per serving: Calories 275; Fat 12 g (2 sat.); Carbohydrate 27 g; Fiber 5 g; Sodium 306 mg; Protein 17 g