We made this meal because it was an easy meal when both of us were going to have a busy day. It was not only easy to make but it was relatively inexpensive. Both were bonuses. We found it in the March 2015 Rachel Ray magazine and the recipe was called Mediterranean Tuna and Potato Salad.
In a large bowl, whisk 1/2 cup of olive oil, 3 tablespoons of white wine vinegar, 1 1/2 teaspoons of chopped fresh rosemary, and 1 clove of minced garlic. In a large pot, steam 1 1/4 pounds of red potatoes that have been cut into 1/2-inch pieces, covered, over medium-high until they start to soften, about 8 minutes. Add 1/4 pound of green beans and steam with the potatoes until the potatoes are tender and the beans are crisp-tender, about 4 more minutes. In a large bowl, toss the vegetables with 1 can of chunk white tuna, 4 plum tomatoes (that have been quartered), 2 ounces of pitted olives, and 4 ounces of crumbled feta or goat cheese along with the dressing. Enjoy!