Place beans in a 6-quart stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry.

Press the fresh cracked pepper into the tuna to coat it well. Heat a heavy skillet and add a little bit of olive oil. Add the ...

The green beans can be blanched and refrigerated up to 3 days in advance. The dressing can be prepared and refrigerated for up to 1 day in advance; re-whisk before adding to the beans. The salad ...

Sprinkle with salt and place in the oven to roast for 10-15 minutes. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side.