2 (1 lb.) cans whole green beans, drained & chilled
1 lg. Bermuda onion, cut in thin rings
3 hard-cooked eggs, quartered
1 (9 1/4 oz.) can tuna, flaked
1 tsp. salt
3 tbsp. olive oil
2 tbsp. each wine vinegar & lemon juice
1 tbsp. fresh grated Parmesan cheese
1/2 tsp. crushed oregano
6 walnut meats, crushed
2 lg. firm, ripe tomatoes

Put beans in salad bowl. Add onion, eggs and tuna. Combine salt, oil, vinegar and lemon juice. Shake well and pour over ingredients in bowl. Sprinkle with cheese, oregano and walnuts. Toss with 2 wooden spoons to coat vegetables with dressing. Refrigerate, covered, until ready to use. Cut tomatoes in wedges and use to garnish salad. Number of servings: 6 generous.