Tuna Delight Salad


  • 8 cups Mr. Dell's Southern Style
  • 1 head of iceberg lettuce
  • 1 pkg. (10-oz.) frozen french-cut green beans, thawed
  • 1 cup low-calorie Italian dressing
  • 2 cans (6-oz. each) tuna, packed in water
  • Dash salt and pepper
  • 1 cucumber, peeled and thinly sliced
  • 3 hard-cooked eggs, quartered
  • 2 tomatoes, quartered
  • 1 can (2-oz.) flat anchovy fillets (optional)
  • Pitted ripe olives


  1. Core, rinse, and thoroughly drain lettuce; chill in plastic bag or plastic crisper.
  2. Boil Mr. Dell's Potatoes 5-7 minutes until barely tender. Drain and refrigerate until chilled.
  3. Rinse and thoroughly drain green beans.
  4. Line wide shallow bowl or deep platter with outer lettuce leaves; tear remaining lettuce and add to bowl.
  5. Drizzle with 1/4 cup dressing.
  6. Arrange green beans over lettuce.
  7. Drain tuna; break into chunks using fork and arrange over green beans.
  8. Sprinkle with salt and pepper.
  9. Drizzle with another 1/4 cup dressing.
  10. Arrange potatoes over tuna.
  11. Sprinkle with salt and pepper and drizzle with 1/4 cup more dressing.
  12. Cover potatoes with overlapping cucumber slices. Pour on remaining dressing.
  13. Alternate wedges of hard-cooked egg and tomato around edge of salad.
  14. Arrange anchovy fillets lattice-fashion over cucumbers.
  15. Place olive in center of each square.
  16. Makes 12 servings.