Heat a large Dutch oven of lightly salted water to boiling. Add nugget potato pieces; cook about 5-6 minutes or until tender; remove to a bowl of ice water with a slotted spoon.

Add asparagus pieces; cook about 1-2 minutes. Remove with a slotted spoon and add to potatoes.

Add bean pieces to boiling water; cook about 2-3 minutes; remove with a slotted spoon and add to potatoes and asparagus.

Drain cold vegetables well and place in a large bowl. Add radishes, green onions, olives and tuna (broken up but not flaked). Toss lightly.

Prepare dressing by whisking together all ingredients in a small bowl. Toss about 1/3 with the torn lettuce leaves and spread on a large platter. Dressing: 125 mL Western Family light mayonnaise ½ cup 45 mL Western Family Dijon mustard 3 tbsp 3 mL Western Family Louisiana hot sauce ½ tsp 30 mL freshly squeezed lemon juice 2 tbsp 30 mL Western Family capers and juice 2 tbsp

Toss the remaining dressing with the bowl of vegetables and tuna. Arrange on top of the lettuce.

Sprinkle basil and parsley over top.

Don't forget to make tuna a regular part of your diet. Nutritionists recommend eating fish 2-3 times/week and tuna can be part of this!