Nicoise-Style Tuna Salad With White Beans & Olives
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.