4 large idaho baking potatoes — baked
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
8 ounces cooked green beans — trimmed
–cut into 1-inch pieces 1 large tomato — diced
1/2 cup diced peeled and seeded cucumber
1/2 cup diced red bell pepper
6 ounces water-packed chunk white tuna — drained
1 hard-boiled egg — diced
2 anchovy fillets — finely chopped,
— optional
1. In large bowl, whisk oil, vinegar, mustard, salt, pepper and thyme. Stir in green beans, tomato, cucumber, bell pepper and tuna; toss to coat thoroughly with dressing.
2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon tuna mixture over each potato, dividing evenly.
3. Garnish with egg and anchovies.
Per serving: About 294 cal, 18 g pro, 47 g car, 5 g fat, 16% cal from fat, 24 mg cholesterol, 862 mg sod, 7 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>