Salade Provencale with Tuna and Radishes

• 12 oz. baby red potatoes
• 1/4 c. water
• .13 tsp. salt
• 4 oz. green beans
• 1/4 c. extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 2 tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 1 small shallot
• 1/4 c. fresh basil leaves
• 1 bunch radishes
• 13 c. pitted, chopped Kalamata olives
• 2 can good-quality tuna in olive oil
• 1 head butter lettuce

1. In shallow 2-quart microwave-safe baking dish, combine potatoes, water, and 1/8 teaspoon salt.
2. Cover with vented plastic wrap; microwave on high 5 minutes.
3. Uncover; add green beans.
4. Cover; microwave on high 5 minutes or until potatoes are tender.
5. Drain; cool completely.
6. Meanwhile, in large bowl, whisk oil, vinegar, mustard, pepper, and 1/4 teaspoon salt.
7. Stir in shallot and basil.
8. To bowl, add potatoes, green beans, radishes, olives, and tuna; gently toss to combine.
9. Can be made ahead and refrigerated in airtight container overnight.
10. To serve, divide lettuce among 4 plates.
11. Top with potato mixture.

baby red potatoes, water, salt, green beans, extravirgin olive oil, red wine vinegar, mustard, salt, pepper, shallot, fresh basil, radishes, olives, olive oil, butter lettuce

Taken from www.delish.com/recipefinder/salade-provencale-tuna-radishes-recipe-ghk0613 (may not work)