
Mix 4 ounces canned albacore tuna, rinsed and drained, with 1 teaspoon capers, 1 teaspoon olive oil, 1 teaspoon chopped fresh flat-leaf parsley, 1 teaspoon chopped scallions, and 1 teaspoon lemon juice. Top 1 cup Boston lettuce with tuna and 1 hard-boiled egg, quartered; 1/2 cup cooked fingerling potatoes; 1/2 cup green beans; and 2 tablespoons quartered Kalamata olives.
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