Salade Nicoise With Mint-Lemon Dressing

• 6 ounces slender green beans, trimmed, halved
• 5 (6 ounce) cans white tuna packed in oil, drained
• 14 cup tuna oil reserved from canned white tuna
• 2 tablespoons tuna oil reserved from canned white tuna
• 1 pint cherry tomatoes, halved
• 12 cup nicoise olives or 12 cup pitted kalamata olive
• 7 tablespoons thinly sliced of fresh mint
• 12 cup olive oil
• 4 tablespoons fresh lemon juice
• 1 garlic clove, peeled
• 34 teaspoon ground cumin
• 1 (5 ounce) bag mesclun
• lemon wedge

1. Place green beans in processor.
2. Coarsely chop the green beans.
3. Mix in tuna, tomatoes, olives and 4 tablespoons mint.
4. Season with salt and pepper.
5. Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor.
6. Slowly add 1/4 cup drained tuna oil.
7. Process until smooth.
8. Transfer to medium bowl.
9. Season dressing to taste with salt and pepper.
10. Place mesclun in another bowl.
11. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice and toss.
12. Transfer to platter.
13. Arrange tuna salad over mesclun.
14. Drizzle dressing over the salad.
15. Garnish with lemon wedges.

green beans, tuna oil reserved, tuna oil reserved, cherry tomatoes, nicoise olives, mint, olive oil, lemon juice, garlic, ground cumin, lemon wedge

Taken from www.food.com/recipe/salade-nicoise-with-mint-lemon-dressing-10418 (may not work)