• ¾ pound green beans, trimmed and snapped in half
  • 1 (12 ounce) can solid white albacore tuna, drained
  • 1 (16 ounce) can Great Northern beans, drained and rinsed
  • 1 (2.25 ounce) can sliced black olives, drained
  • ¼ medium red onion, thinly sliced
  • 1 teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon finely grated lemon zest
  • Salt and ground black pepper, to taste
  • 4large hard-cooked eggs, peeled and quartered
  • Directions

  • Step 1

    Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool.


  • Step 2

    Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.

  • Step 3

    Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.

  • Tips

    Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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