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Mediterranean Tuna Salad Plate with Tarragon Vinaigrette
Ingredients
  • 1 5-oz can of Genova Yellowfin Tuna, packed in olive oil
  • a handful of watercress, rinsed and dried
  • ½ cup canned black beans, well rinsed
  • ½ cup canned cannellini beans, well rinsed
  • ½ cup canned garbanzo beans, well rinsed
  • ½ cup canned black beans, well rinsed
  • ½ cup red kidney beans, canned, well rinsed
  • large handful of fresh green beans
  • 3 or 4 radishes, sliced paper thin (I used a mandolin slicer)
  • about 10 cherry tomatoes
  • several basil leaves
  • fresh thyme sprigs
  • fresh tarragon sprigs
  • lemon wedges
  • subheading: tarragon vinaigrette:
  • 2 Tablespoons (a fistful) fresh tarragon
  • 4 Tbsp olive oil
  • 2 Tbsp champagne vinegar (or other mild white vinegar)
  • 1 tsp grainy Dijon mustard
  • ¼ tsp salt
  • ¼ tsp fresh cracked black pepper
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