Photo by Chris Bassett

Yields: 4 servings
Nutritional Information:
Per Portion: 284 calories, 26g protein, 14g fat, 15g carbohydrate

2 large, fully ripened, fresh Florida tomatoes
2 cans solid white tuna in water, drained
1/4 cup sliced pitted black olives (preferably imported)
2 tsp. capers
1/4 cup prepared oil and vinegar dressing, divided
4 lettuce leaves
4 red onion slices
8 ounces green beans, cooked
2 hard-boiled eggs, quartered lengthwise

Cut four slices from the center of each tomato. In a medium-sized bowl, gently toss tuna, olives, capers and 2 tablespoons of the dressing. On each of four plates, layer a tomato slice, a lettuce leaf, onion slice and 1/4 of the tuna mixture; top with the remaining tomato slices. Arrange green beans and egg wedges on each plate, dividing evenly; drizzle with remaining dressing.

Source: Florida Tomato Committee