Tuna Noodle Meiose
|Frozen french-style green beans||9 Ounce, unthawed (1 Package)|
|Broad egg noodles||8 Ounce|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar/Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Reduced-calorie mayonnaise||2 Tablespoon|
|Capers||1 1⁄2 Tablespoon, drained|
|Sugar||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Solid packed white tuna in water||6 Ounce, drained, flaked (1 Can)|
|Ripe tomatoes||2 Large, cored and thinly sliced|
|Pitted black olives||1⁄2 Cup (8 tbs), halved|
Place the beans in a heatproof colander and lower into a large kettle of boiling water.
Cover and cook for 3 minutes.
Raise the colander to allow the beans to drain, then transfer to a small bowl.
Return the water in the kettle to aboil, add the noodles, and cook according to package directions.
Drain, rinse under hot water, and return to the kettle.
Cover and keep warm.
In a small bowl, whisk the oil with the vinegar, yogurt, mustard, mayonnaise, 1 tablespoon of the capers, the sugar, salt, and pepper.
Spoon 1/3 of the mixture onto the noodles and toss well.
Place half the noodles in a 2-quart glass bowl, layer half the tuna on top, then half each of the beans, tomatoes, and olives.
Pour another third of the dressing evenly over all.
Repeat the layering once more and top with the remaining dressing.
Sprinkle the remaining 1/2 tablespoon of capers over all.