Bring 1 quart water to boiling in a 10-inch skillet. Add the potatoes and cook, covered, for 8 minutes or until almost tender. Add green beans and cook an additional 5 minutes. Place yogurt and basil in bowl of blender and whirl for process for 30 seconds. Set aside. Line four plates with lettuce; top evenly with potatoes, green beans, onion slices, tuna, and egg slices. Garnish with olives. Drizzle each salad with 2 tablespoons yogurt dressing. Weight Watchers Magazine April 1989 p 24
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