Tuna Omelet Salad

Name: Tuna Omelet Salad
Ingredients: 2 tbsp chopped pitted kalamata olives; 1 tbsp red wine vinegar; 2 tbsp olive oil; 1 tsp Dijon mustard; 4 oz green beans, trimmed; 3 None eggs; 4 None green onions, thinly sliced; 2 None baby Romaine lettuce, leaves separated; 1 can (6 oz) tuna in oil, drained and flaked; 2 None plum tomatoes, cut into thin wedges; 1 medium avocado, thickly sliced

11 ingredients

5 steps

Ingredients

2 tbsp chopped pitted kalamata olives
1 tbsp red wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
4 oz green beans, trimmed
3 None eggs
4 None green onions, thinly sliced
2 None baby Romaine lettuce, leaves separated
1 can (6 oz) tuna in oil, drained and flaked
2 None plum tomatoes, cut into thin wedges
1 medium avocado, thickly sliced

Directions

1

For the dressing, whisk olives, vinegar, olive oil and mustard in a small bowl.
2

Cook green beans in a small saucepan of boiling water for 2 mins or until bright green. Drain; refresh under cold water. Place in a large bowl.
3

Whisk eggs, onion and 2 tbsp water in a medium bowl.
4

Spray a medium nonstick skillet with no stick cooking spray. Heat on medium heat. Pour one third of egg mixture into pan and tilt to cover bottom. Cook for 1 min or until set underneath. Fold in half; cook for 1 min more. Transfer to a cutting board. Repeat with remaining egg mixture. Cut omelets into 3/4-inch slices.
5

To serve, combine lettuce, tuna, tomato, green beans, avocado and omelet in a large bowl. Drizzle with dressing. Serve at once.