Salade Niçoise with Tuna and Olives

Method

1. Drain tuna, flake into pieces, set aside.
2. Blanch green beans in boiling water 3 minutes, drain.
3. In a bowl, mix tomatoes, olives, onion, and beans.
4. Toss with oil, vinegar, mustard, and salt, add tuna before serving.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.