This recipe is courtesy of La Tourangelle
Handful of green beans
¼ cup olives
1 tsp balsamic vinegar
2 tsp La Tourangelle 100% Organic Extra Virgin Olive Oil
1. The night before, boil the potato and green beans until tender in separate pans because the green beans will cook much faster. Store in an airtight container in the fridge overnight.
2. Also the night before, make the vinaigrette with La Tourangelle 100% Organic Extra Virgin Olive Oil, balsamic vinegar and salt. Store in an airtight container in the fridge over night.
3. In the morning, cut the potato into bite size pieces. Mix potatoes, green beans, olives and tuna. Add vinaigrette.
Published by WholeFoods Magazine Online, 7/1/2015