Ingredients
2
cups fresh green beans, cut into 1-inch pieces (about 8 oz)
8
oz uncooked vermicelli
3/4
cup Caesar dressing
1
can (12 oz) white albacore tuna, drained
12
pitted kalamata or ripe olives
4
hard-cooked eggs, sliced
1/4
cup sliced radishes
Preparation
Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add beans; boil 1 minute. Add vermicelli; boil 6 minutes. Drain. Rinse with cold water to cool; drain and return to Dutch oven. Add 1/2 cup of the dressing; toss to coat.
Divide vermicelli mixture evenly among 4 serving plates. Mound one-fourth of the tuna in center of each plate; surround with olives, eggs and radishes. Drizzle remaining 1/4 cup dressing over salads.
