This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of good gluten-free bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.
What You Need:
- 1/4 tsp salt
- 8oz. fresh green beans, stems trimmed
- 1/3C olive oil and vinegar dressing
- 1 tsp Dijon style mustard
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 3 C of lettuce
- 2 (6 oz.) cans of solid white tuna in water, drained and flaked
- 3 eggs, hard boiled, peeled and cut into wedges
- 1/2 C red radishes, sliced
- 1/3 C of pitted Kalamata olives
How to Make It:
Fill a large skillet half full of water.
Sprinkle the salt into the water.
Place the skillet over medium high heat and bring the water to a boil.
Add the green beans and cook 4 minutes or until crisp tender.
Drain the beans and rinse under cool water for 1 minute.
Whisk together the dressing and mustard until blended together well.
Place 1 tbsp of the dressing mixture into a bowl and stir in the cannellini beans.
Place 1 tbsp of the dressing mixture into a bowl and add the green beans tossing to coat.
Scatter the lettuce leaves over the bottom of a large platter.
Mound the cannellini beans in one corner and the green beans in another corner.
Mound the tuna onto the platter.
Place the hard boiled egg wedges on the platter.
Add the radishes and olives to the platter in separate mounds.
Pour the remaining dressing over the top of everything and sprinkle evenly with pepper.
Makes 4 servings
Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes
Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg