Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           green beans -- cut into piece         
   6 1/2  ounce         tuna in olive oil
   1      tablespoon    capers -- rinsed and drained
   1      tablespoon    sun-dried tomatoes in olive oil -- minced
   1      tablespoon    black or green olives -- minced
   1      medium        scallion -- use equal amounts white and green parts -- minced
   1      medium        tomato; peeled -- seeded and
   1      tablespoon    parsley or basil -- chopped
   2      tablespoons   extra-virgin olive oil
   2      tablespoons   lemon juice -- freshly
                        freshly ground black pepper
                        ;salt -- to taste (optional)

Preparation:

Prepare an ice bath. Bring 2 cups water to a boil. Add a pinch of salt. Blanch the green beans for 1 minute. Drain and plunge into the ice bath. Drain and pat dry. Reserve. Drain the tuna of its oil. Place it in a bowl and flake it with a fork. Add the green beans and all the other ingredients and toss well. Season to taste with salt and pepper. Chill before serving. Judi's Notes: Serve as a salad or eat as a sandwich. As suggested by the author, I made a couple of open faced sandwiches with crusty French bread using this mixture. It was delicious. I mixed a little olive oil, lemon juice, and a clove of minced garlic together and spread it on the bread, then placed the tuna mixture on top. It serves 2 people but found the amount not to be enough. Double ingredients if you are hungry! Adapted recipe from: Salads by Leonard Schwartz