Ingredients
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8 -10 ounces tuna
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olive oil
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lemon juice, and
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pepper
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4 cups lettuce, your choice
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4 green onions, chopped
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8 ounces small red potatoes, quartered
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4 ounces green beans, cut in 2 lengths
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1 cup cherry tomatoes, quartered
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1 avocado, sliced
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1/4 cup olive, halved or left whole
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1/3-1/2 cup olive oil
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1/4 cup balsamic vinegar
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1 tablespoon finely chopped herbs, your choice. Parsley and chives are good
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1/2 tablespoon seasoning salt
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1 teaspoon seasoned pepper
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1 teaspoon garlic powder
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2 tablespoons grated parmesan cheese
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2 hardboiled egg, sliced
Instructions
- Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
- Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
- Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
- Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
- Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.