Tuna Salad Provencal - cooking recipe

Ingredients

1 1/2 tablespoons balsamic vinegar
3 -4 basil leaves, slivered
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
1/4 lb fresh green beans, cut in 2 inch pieces
1 small fennel bulb, thinly sliced
1 medium red bell pepper, diced
2 scallions, thinly sliced
1 small bunch arugula
1 (6 ounce) can tuna in water, drained
6 -8 mediterranean black olives

Preparation

In a mixing bowl, combine vinegar, basil, mustard, garlic, salt, sugar and pepper. Whisk in olive oil.
Steam beans until tender. Drain.
Add beans, fennel, red pepper and scallions to bowl and toss gently.
Arrange arugula on plates. Spoon salad over greens and top with crumbled tuna. Garnish with olives.