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1. Bring large pot of water to a boil. Add 1 T
salt, then green beans (trimmed and halved), and
cook unitl just tendere, 3 to 4 minutes. Drain
and rinse under cold water to cool.
2. In blender, puree 1 small shallot (chopped),
1 cup basil, olive oil and red wine vinegar. 1/2
tsp salt and pepper
3. Transfer half of dressing to large bowl and
toss with green beans. Fold in 4 cups lettuce,
small white beans and tuna. Serve with
remaining dressing and hard boiled eggs.
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