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Ingredients

• 8 oz fresh green beans, stem ends trimmed
• 1/3 cup bottled olive oil and vinegar dressing 
• 1 tsp Dijon mustard
• 1 can (15 to 16 oz) cannellini beans, rinsed
• 3 cups baby arugula (from a 5-oz bag)
• 2 cans (6 oz each) solid white tuna in oil, drained and flaked
• 3 large eggs, hard-cooked, cut in wedges
• 1/2 cup sliced red radishes
• 1/3 cup pitted kalamata olives
• Freshly ground pepper to taste (optional)

Description

Tuscan Tuna Platter - The Huffington Post

Kitchen Daily