Summer Tuna Platter
|Small red potatoes||1 Pound (2 Inches Each)|
|Three beans salad||16 1⁄2 Ounce, drained, reserve 1/4 cup liquid (1 Can)|
|Dried basil leaves||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Canned water packed tuna||12 1⁄2 Ounce, drained, flaked (1 Can)|
|Sliced black olives||1⁄4 Cup (4 tbs)|
Remove 1/2 inch strip around center of each potato.
Place potatoes in 1 1/2-quart casserole.
Add reserved bean salad liquid.
Sprinkle potatoes with basil.
Microwave at High for 7 to 10 minutes, or until potatoes are tender, stirring twice.
Remove potatoes with slotted spoon.
Blend olive oil, lemon juice and pepper into cooking liquid in casserole.
Arrange lettuce on large platter.
Arrange potatoes and three bean salad around outer edge of platter.
Arrange tuna in center of lettuce-lined platter.
Top with olives.
Drizzle dressing over salad.