Ingredients

1/2 teaspoon Dijon mustard

1 tablespoon red-wine vinegar

1 tablespoon olive oil

Coarse salt and ground pepper

1/2 pound steamed red potatoes

1/2 pound trimmed and steamed green beans

3/4 cup cherry tomatoes, halved

2 tablespoons Kalamata olives, pitted and slivered

1 can (6 ounces) solid white tuna, drained, packed in olive oil

Preparation

  1. In a medium bowl, whisk together Dijon mustard with red-wine vinegar and olive oil; season with coarse salt and ground pepper.
  2. Add potatoes, green beans, cherry tomatoes, Kalamata olives, and tuna; toss well.