INGREDIENTS
• 1/2 pound new potatoes, quartered

• 1/4 cup chopped fresh parsley

• 1/4 cup pitted nicoise olives

• 1/2 onion, thinly sliced

• 8oz fresh ahi tuna, pan-seared

• 1/3 pound fresh green beans - rinsed, trimmed and blanched

• 1/2 pound spring mix salad

• 1 cup fat free balsamic vinaigrette

• 2 hard-cooked eggs, quartered

• 2 roma tomatoes, thinly sliced

• 1/2 tablespoon capers

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers.

Recipe makes 4 servings.

NUTRITION INFORMATION
One serving (1/4th of recipe) provides 220 calories, 20 grams protein, 6 grams fat, 1.4 grams saturated fat, 22 grams carbohydrate, 4 grams fiber, 136 mg cholesterol and 1025 mg sodium. NOTE: Tuna provides heart-healthy omega-3 fatty acids.