Herby Potato, Green Bean, And Tuna Salad

• 6 ounces baby potatoes
• 6 ounces haricots verts or green beans
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon thyme leaves
• 2 tablespoons minced shallots
• 2 tablespoons unsalted chicken stock
• 1 1/2 teaspoons minced fresh rosemary
• 4 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 nicoise olives, pitted and chopped
• 1 (4.5-ounce) jar sustainable albacore tuna in oil (such as Wild Planet), drained and chunked

1. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 7 minutes or until almost tender. Add beans; cook 3 minutes or until tender. Drain and rinse with cold water. Drain and place in a medium bowl.
2. Combine juice and next 10 ingredients (through olives), stirring with a whisk. Drizzle half of dressing over potato mixture; toss to coat. Top with tuna. Reserve remaining dressing to drizzle on greens before serving.
3. To transform your Herby Potato, Green Bean, and Tuna Salad into a delicious bento lunch, add 2 cups salad greens, 1/2 cup grape tomatoes, 2 multigrain, seeded flatbread crackers (such as Back to Nature), 1 hard-cooked large egg (quartered), and 2 tablespoons dark chocolate-covered espresso beans to your box, and be on your way.
4. Each lunch contains 493 calories, 4g fat (2g sat fat), 9g protein, 42g carbs, 6g fiber, and 696mg sodium.

potatoes, haricots verts, lemon juice, parsley, thyme, shallots, fresh rosemary, olive oil, mustard, kosher salt, freshly ground black pepper, niueoise olives, sustainable albacore

Taken from www.myrecipes.com/recipe/potato-bean-tuna-salad (may not work)