- 1 hard-cooked egg white, chopped
- Niçoise Salad Dressing (recipe follows)
- 4 Boston lettuce leaves
- 4 to 6 ounces water-pack tuna (in can or pouch)
- 1⁄2 cup blanched green beans (or any leftover cooked green vegetable)
- 6 cherry tomatoes
Mix egg white with Niçoise Salad Dressing and spread over lettuce leaves. Drain tuna and flake with a fork. Divide tuna and green beans among the lettuce leaves. Roll up tightly. Wrap roll-ups individually in plastic wrap to keep them together. Serve the cherry tomatoes on the side. Serves 1.