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

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.