Tomato and Tuna Salad
4 romaine lettuce leaves
1 can (15 ounces) small, whole-new potatoes, drained and sliced
1 can (14 1/2 ounces) whole green beans, drained
1 can (about 8 ounces) solid white tuna in olive oil, drained
1/2 cup marinated sun-dried tomatoes, drained (reserve oil) and cut into strips
4 slices red onion, separated into rings and halved
1 can (2 1/2 ounces) sliced black olives, drained, optional
2 tablespoons reserved sun-dried tomato oil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil
1/4 teaspoon black pepper
Salad: Line a serving platter with romaine lettuce leaves. Arrange piles of the potatoes, green beans, tuna, sun-dried tomatoes, red onion and olives if desired over the lettuce. Refrigerate until serving.
Vinaigrette: Whisk all the ingredients together in a small bowl.
Drizzle the vinaigrette over the salad and serve at once.