2 cups mixed Greens
2 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. Dijon mustard
1 small potato, boiled and diced
1 egg, boiled
5 grape tomatoes
2.5 oz. canned, water-packed tuna, drained

To transport for later enjoyment, put the tuna mixture in one container, the greens in another and have a third for the eggs, potatoes and tomatoes.

Boil the potatoes and the egg. Dice the potato and slice or quarter the egg. While the potato is warm, toss in one teaspoon of the olive oil. Set aside. Mix up the remaining olive oil, red wine vinegar, and Dijon, stir into the tuna. If serving, immediately, layer the greens on a plate or shallow bowl. Top with tuna; surround with egg, potato, and grape tomatoes. (Olives are typical in this dish but if you add them, don't forget to "count" them.)

Serving Size: 2.5 cups

 

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