Ingredients

24 Greek olives or black olives
(pitted & halved)
2 C. fresh green beans, cut into 1
1/2″ & blanched
1/2 C. plus 2 Tbsp. lemon juice
6 Tbsp. olive oil
2 Tbsp. Dijon mustard
1 Tbsp. minced fresh oregano
1 1/2-2 cans (10 oz.) water packed
tuna, drained & flaked
Several green onions, chopped
4 hard cooked eggs
Salt & pepper to taste
1 lb. sm. shell pasta, cooked &
drained

Cooking Instructions

Combine olives, beans, lemon juice, olive oil, mustard and oregano in large bowl. Blend well. Refrigerate and let marinate several hours. Add tuna, onion, egg, salt and pepper to marinade mixture and mix gently. Cover and refrigerate for several hours. When ready to serve, add pasta. I usually cut down on lemon juice and add pasta at my convenience after the marinade period. This is best made the day before.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: