Instructions: Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.

Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.

Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.

*Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.

Makes 12 buffet servings or 8 main-course servings.

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