Tuna Salad Provencal

• 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

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

balsamic vinegar, mustard, garlic, sugar, salt, black pepper, olive oil, green beans, fennel bulb, red bell pepper, scallions, arugula, tuna, mediterranean black olives

Taken from www.food.com/recipe/tuna-salad-provencal-491933 (may not work)