YIELD: 4 SERVINGS
2 large fully ripened fresh Florida tomatoes (about 1 lb.)
2 cans solid white tuna in water, drained(6 oz. each)
¼ cup sliced pitted black olives (preferably imported)
2 tsps. capers
¼ cup prepared oil and vinegar dressing, divided
4 lettuce leaves
4 slices red onion
8 oz. green beans, cooked (about 2 cups)
2 hard-cooked eggs, quartered lengthwise
1. Cut 4 slices from the center of each tomato.
2. In a medium-sized bowl, gently combine tuna, olives, capers and 2 tablespoons of the dressing.
3. To assemble: On each of four plates, layer a tomato slice, a lettuce leaf, onion slice and ¼ 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.
Recipe and photo: Florida Tomato Commitee