Instructions: Trim beans; in large saucepan of boiling salted water, cook until tender-crisp, 5 to 8 minutes. Drain and refresh under cold running water; pat dry. Arrange along with lettuce leaves around center of large oval platter. Cut tomatoes into slices from tops to bottoms. Set aside.

(TUNA MAYONNAISE): In food processor or blender, combine egg yolk, mustard, salt, and black and cayenne peppers. With machine running, gradually pour in oil, at first drop by drop, then in thin steady stream until mixture is thick. Add tuna, yogurt and lemon juice; process briefly. Taste and adjust seasoning if necessary.

Transfer mayonnaise to small bowl and place in center of bean platter.

Arrange tomato slices and olives around beans. Garnish mayonnaise with capers, and vegetables with basil. Serve immediately.

Makes about 4 lunch
servings.

Summertime Cooking.

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