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Ingredients

• 7 ounce Pesto tortellini (1 box)
• 6 1/2 ounce Can solid white tuna in water, liquid removed
• 2 med Tomatoes, cut in wedges
• 1/2 lb Green beans, trimmed blanched to tender crisp
• 1 can Artichoke hearts (14 ounce.) liquid removed and quartered
• 1/3 c. Nicoise olives
• 2 Tbsp. Thinly sliced sun-dry tomatoes
• 1 sm Red onion, cut in thin rings
• 2 Tbsp. Thinly sliced fresh basil
• 1 sm Head romaine lettuce
• 2 Tbsp. White wine vinegar
• 1 tsp Minced capers
• 1 tsp Anchovy paste or possibly
• 2 x Anchovy fillets, mashed
• 1 tsp Dijon mustard
• 1/4 tsp Freshly grnd pepper
•     Salt, to taste
• 1/2 c. Extra virgin olive oil

Description

Cook Tortellini In Large Pot Of Rapidly Boiling Salted Water. Boil For About 25 Min Or Possibly Till Tender, Stirring Occasionally. Drain. Arrange Tuna, Tortellini And Vegetables…

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