1/2 cup salad oil
3 tablespoons lemon juice
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2teaspoon dried basil, crushed
8 ounces packaged linguine
1 9-ounce package frozen French-style green beans,
cooked, drained, and chilled
1 cup cherry tomatoes, halved
1/4 cup sliced pitted ripe olives
1 12 -ounce can tuna, chilled and drained
3 hard-cooked eggs, sliced
For salad dressing, in a screw-top jar combine salad oil,
lemon juice, vinegar, salt, mustard, paprika, and dried basil.
Cover and shake well to mix; set aside.
Cook linguine in boiling salted water until al dente.
Immediately drain in a colander. Rinse with cold water; drain.
Pour salad dressing over cooked linguine; toss gently to coat.
Cover and chill in the refrigerator for several hours.
In a salad bowl combine the chilled linguine mixture, green
beans, cherry tomato halves, and sliced ripe olives; toss gently
Break tuna into bite-size chunks; mound atop the linguine
mixture. Arrange the sliced eggs around the tuna. Toss gently
Makes 6 main-dish servings.