Salads & Dressings, Vegetables
Yukio's Japanese Green Bean Salad

1-1/2 pounds fresh green beans, rinsed, ends trimmed, and cut into 2-inch pieces 1 tablespoon salt (for soaking beans) Ice water (for soaking cooked beans) 1 6-ounce can tuna packed in water 1/2 yellow onion, grated 1/2 red onion, thinly sliced 2 tablespoons yellow mustard

1/4 teaspoon salt 1/4 teaspoon sugar Dash of freshly ground black pepper 4 tablespoons extra virgin olive oil 4 tablespoons red wine vinegar 2 tablespoons chopped Italian flat leaf parsley 1 large green onion, finely chopped

To prepare the beans:

In a large pot, bring 6 quarts of water to a boil. While preparing the dressing, soak the beans in 2 quarts of cold water mixed with 1 tablespoon of salt. Blanch the beans in the boiling water for 3 minutes. Drain, and plunge into the ice water for 5 minutes. The beans should be crisp. Arrange beans in salad bowls and top with dressing.

To prepare the dressing:

In a small bowl, combine grated onion, mustard, salt, sugar, pepper, olive oil and vinegar. Stir until mixed. Adjust vinegar, seasonings and sugar. Mixture should be slightly sweet. Add parsley and green onion. Drain tuna and add to mixture. Mix with fingers.

Notes

Makes 4 servings.
Per serving: 249.4 calories; 14.5g fat (49.6% calories from fat); 15.1g protein; 18.1g carbohydrate; 13mg cholesterol; 923mg sodium.