INGREDIENTS
3/4 lb
asparagus
3/4 lb
red potatoes
3/4 lb
green beans
1
yellow bell pepper
1
red bell pepper
1/4 cup
oil cured black olives
7 1/2 ozs
tuna
12
lettuce leaves
1 leaves
fresh thyme leaves
3 cloves
garlic
3 tbsp
red wine vinegar
3 tbsp
olive oil
1/2 tsp
pepper
1 tbsp
fresh thyme leaves