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1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1/2 pound steamed red potatoes
1/2 pound trimmed and steamed green beans
3/4 cup cherry tomatoes, halved
2 tablespoons Kalamata olives, pitted and slivered
1 can (6 ounces) solid white tuna, drained, packed in olive oil
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