DRESSING:

1/2 c. olive oil
1/4 c. salad oil
1/4 c. red wine vinegar
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. cracked pepper
1 lb. fresh green beans, trimmed and washed or 2 (9 oz.) pkg. frozen whole green beans
1 med. red onion, thinly sliced
2 med. tomatoes, cut in wedges
1/2 c. pitted ripe olives
1 (2 oz.) can anchovy fillets
2 (7 oz.) cans solid pack tuna, drained and broken in chunks
2 hard cooked eggs, sliced

1. Make dressing: in jar with tight fitting lid, combine oils, vinegar, sugar, salt and pepper; shake vigorously until ingredients are well combined.

2. Cook whole fresh beans in small amount of boiling, salted water, covered, 17 to 20 minutes or until tender. (Cook frozen beans as label directs, 5 minutes, or just until tender.) Drain well. Turn into shallow dish. Add 1/2 cup dressing; toss until beans are well coated.

3. Refrigerate beans, covered. Also, refrigerate remaining dressing and salad ingredients, at least 2 hours, until well chilled.

4. To serve, turn beans into salad bowl. Add all except a few onion slices, tomato wedges, olives and anchovy fillets; toss gently. Add tuna chunks and egg slices; toss again.

5. Garnish with reserved onion, tomato, olives and anchovy. Drizzle remaining dressing over all. Makes 6 servings.