nicoise-style tuna salad with white beans & olives

Ingredients

• Servings: 4
• 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

Recipe

• 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 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.