Bean Salad with Tuna
For the salad, trim green beans, pinch back ends. Bring a large pot of water to a boil with 2 tablespoons salt. Add beans and cook until al dente, 8-10 minutes. Drain and rinse immediately in cold water. Drain well.
Trim scallions, cut diagonally into 1 cm (approximately 1/2 inch) pieces and blanch for 2 minutes. Rinse well in cold water. Rinse the tomatoes, remove the stems and cut into slices. Rinse kidney beans, drain and mix with the other ingredients in a bowl.
Drain the tuna and tear into coarse pieces.
For the marinade, mix vinegar and mustard. Season with sugar, salt and pepper and gradually whisk in the olive oil. Stir in the garlic, season to taste and mix with the salad ingredients. Allow to marinate briefly before serving sprinkled with freshly ground pepper.