4 small new red potatoes, quartered
1/2 pounds green snap beans, trimmed
1/3 cups reduced-sodium, fat-free chicken broth
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons olive oil
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
4 leaves Boston lettuce
1 (6 ounce) can chunk white tuna in water, drained and flaked
2 tablespoons capers, drained
8 black olives, sliced in half

Place potatoes in a large saucepan and pour enough water over them to cover by 2 inches. Set pan over high heat and bring water to a boil. Reduce heat to medium and simmer 6 minutes. Add green beans and cook until potatoes are fork-tender and green beans are crisp-tender, about 1 to 2 minutes more; drain and transfer vegetables to a large bowl.

Meanwhile, in a small bowl, whisk together broth, vinegar, mustard and oil. Season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.

Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of potato-green bean mixture, then top with 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing.

4 WW points