3/4 lb. green beans, snapped and cut in 1-inch lengths
1 green pepper, diced
1 red pepper, diced
1 can (7 oz) tuna, drained and flaked
1/2 cup nicoise olives (preferably with pits)
2 medium tomatoes, quartered
10-12 anchovy fillets (optional)
2 Tbsp fresh lemon juice
1 Tbsp dijon-style mustard
1 clove garlic, crushed and minced
2 anchovy fillets, crushed in a mortar or finely minced
1/2 cup olive oil
salt and pepper
white wine vinegar, if desired
Cook the green beans in boiling water for 5-10 minutes (until just
tender) and drain. Immediately 'refresh' the beans in a bowl of
ice water. Drain thoroughly.
Make the vinaigrette. In a small bowl whisk lemon juice, mustard,
garlic, and anchovy . While whisking continuously, add olive oil
in a slow drizzle until the mixture emulsifies. Season to taste.
In a large bowl toss beans, peppers, tuna, and olives with vinaigrette.
Line bowl with tomato quarters. Make a lattice with the anchovy
fillets, if desired. Serve.