Green Beans and Tuna with Basil

1 lb. young tender green beans, trimmed and cut to 3-4″ lengths
1 small red pepper, cut into thin strips
1/3 c. diced sweet red onion
2 tbsp. finely chopped fresh basil leaves
1 tbsp. lemon juice, plus extra to taste
3 tbsp. oilve oil, plus extra to taste
6 1/2 oz. tuna, drained
1-2 tbsp. capers, rinsed and drained
Freshly ground pepper

Cook the beans and peppers until beans are tender but still firm; drain.  Place the beans and peppers in a large bowl.  Add the onion and 1 tbsp. of the basil.  Sprinkle with lemon juice, and add salt and pepper to taste; toss.  Drizzle with the olive oil and toss again.

In a separate bowl, break the tuna into small chunks.  Add the capers and remaining 1 tbsp. basil.  Season to taste with lemon juice, olive oil, salt, and pepper; toss gently to blend.

Arrange beans on a serving platter and mound the tuna mixture in the center; serve immediately with a variety of cherry or grape tomatoes.

Source: Simple classics cookbook, from the Williams-Sonoma Classics Collection.


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