GREEK GREEN BEANS & ALBACORE

1 8-oz. filet albacore
1 cup dry champagne
2 cups small fresh green beans
1 tbsp. lemon juice
1 tbsp. fine-minced fresh oregano
¾ cups pitted oil-cured Moroccan olives
½ small onion, thin-sliced
4 tbsp. olive oil
1 tbsp. minced garlic
1 tbsp. balsamic vinegar
1 tsp. honey
1 egg, whisked in a bowl

In a small saucepan, bring the champagne to a simmer. Add the albacore, cover, and cook for 1 minute on low heat. Keep covered, remove from heat and allow to poach for 5 more minutes.

Meanwhile, simmer green beans in water with lemon juice and oregano; cook only till barely done and still tender. Add olives and keep warm.

Sauté garlic in oil in a small saucepan for 30-45 seconds, remove from heat and pour into a small mixing bowl. Add vinegar and honey and whisk quickly, adding egg a bit at a time till thoroughly blended. Return to saucepan and warm over low heat, stirring occasionally if necessary, till mixture bubbles gently.

Arrange drained hot green beans and olives on a plate; crumble the warm albacore over the top. Garnish with a few onion slices, then pour the warm dressing over the top and serve.

Serves 2 or 3. This is also good chilled, for a summer luncheon or salad.