Nicoise-Style Tuna Salad With White Beans & Olives recipe

4 servings

3/4 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

1/4 medium red onion, thinly sliced

1 teaspoon dried oregano

6 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1/2 teaspoon finely grated lemon zest

Salt and ground black pepper, to taste

4 large hard-cooked eggs, peeled and quartered

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.

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.

Adjust seasonings to taste.

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