TAKES: 20 min. • MAKES: 4 servings
1 pound small red potatoes (about 10), halved
1 pound fresh asparagus, trimmed and halved crosswise 3 pouches (2 ½ ounces each) albacore white tuna in water ½ cup pitted Greek olives, halved, optional
½ cup zesty Italian salad dressing
1. Place potatoes in a large saucepan; add water to cover by 2 inches. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water.
2. To serve, drain potatoes and asparagus; pat dry and divide among four plates. Add tuna and, if desired, olives. Drizzle with dressing. 1 SERVING (CALCULATED WITHOUT OLIVES): 233 cal., 8g fat (0 sat. fat), 22mg chol., 583mg sod., 23g carb. (4g sugars, 3g fiber), 16g pro. Diabetic exchanges: 2 lean meat, 1½ starch, 1½ fat, 1 vegetable.