| | Directions | | Peel potato and cut in cubes. Scatter chopped vegetables and egg on top of lettuce. Place tuna in center on top of greens. Arrange potato slices in circle around lettuce, following circumference of plate. Drizzle with vinaigrette. |
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| Ingredients | | - |  | 1 can tuna (6 ounce can) |
| - | | 2 hard-boiled eggs, sliced |
| - | | 2 baked potatoes |
| - | | 1 cup red onion, chopped |
| - | | 1 cup tomato, diced |
| - | | 2 cups lettuce |
| - | | 1/3 cup Black Olives |
| - | | 1 bell pepper, sliced |
| - | | VINAIGRETTE: |
| - | | 1/2 tablespoon scallion, finely minced |
| - | | 1/2 tablespoon dijon mustard |
| - | | 1/4 teaspoon salt |
| - | | 1/2 tablespoon freshly squeezed lemon juice |
| - | | 1/2 tablespoon wine vinegar |
| - | | 1/3 cup olive oil |
| - | | Black pepper |
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