Ingredients:

1/2 lb. hericot verts (small green beans), cut into 1-inch pieces
12 oz. egg noodles
One 6-oz. can albacore tuna
1/2 small red onion, sliced thin
1/2 cup pitted calamata olives, chopped
Juice of 1 lemon
1/4 cup olive oil
1 Tbsp. chopped fresh dill
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
4 hard boiled eggs, sliced

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Directions:

Combine 5 quarts of water and 5 teaspoons of kosher salt in a large stockpot. Bring to a boil over high heat. Add the green beans and cook 1 minute. Transfer to a colander and drain. Bring the water back to a boil and add the pasta, return to a boil and cook 5 minutes. Transfer to a colander and drain. Transfer to a bowl and add the green beans, tuna, onion and olives.
Whisk together the lemon juice, olive oil, dill, salt and pepper. Pour over the pasta and toss to coat well. Divide among 4 plates and arrange the egg slices over the top of each serving.

Serves: 4 as a main course