Fresh Snap Bean And Tuna Fish Salad
|Young tender snap beans||1 Pound|
|Boiling water||1 Cup (16 tbs)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Tuna fish||1 Can (10 oz), drained and broken into chunks|
Wash beans, remove tips, and cut into 1 1/2 inch lengths.
Place in a saucepan with 1 teaspoon salt and 1/2 inch boiling water.
Bring to boiling point and cook uncovered for 5 minutes.
Cover and continue cooking until beans are crisp tender, about 10 minutes.
Combine oil, lemon juice, and black pepper; mix well.
Drain beans and while hot add the oil mixture.
Turn into a serving dish.
Scatter tuna fish chunks over top.