Ok -Tuna packed in a can is fine for Tuna Casserole, but I enjoy fresh Tuna from the Alantic Oean.  Yes , fresh is best as they say! Tuna here is plentiful and not too expensive, plus if you have friends who give you a slice of turn streak, that alway helps. But if you are not has lucky to get fresh Tuna, try to use olive oil-packed for  the extra flavor and it’s healthy too!

Total : 25 min                 Servings: 4

8 oz. fresh green beans, trimmed
3 Tbsp. olive oil
2 lemons (1 Tbsp. zest, 6 Tbsp. juice)
4 tsp. capers, rined
2 tsp. Dijon-style mustand
1/2 heat romaine lettuce, cored and cut crosswise into ribbons

Tuna steak cooked and flaked or 2 – 5-oz cans olive oil packed tuna, drained
1 yellow or red sweet pepper, cut into strips
1/2 cup pitted green and /or black olives
1/2 cup sliced radished

1.  Cook the green beans until crisp-tender. Remove ; place in a large ice bowl to cool off.
2. Meanwhile for the dressing, in a small bowl whisk together oil, lemon zest and juice, crapers, mustard and a pinch of salt.
3. Arrange lettuce on a large platter. Top with funa, beans, sweet pepper, olives, and radishes.  Drizzle with some of the dressing; pass remaining. ENJOY!!