500 grams frozen broad beans
300 grams slim green beans, stem ends removed
1-2 tins tuna in oil, drained
juice from the 2 oranges
1/3 cup olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1⁄2 cup packed basil leaves
sea salt and freshly ground pepper
Cook the broad beans in boiling, salted water until just tender. Remove with a slotted spoon and refresh in a bowl of iced water. Add the green beans to the boiling water and cook until just tender. Refresh in the iced water then drain and dry on kitchen towels. Peel the broad beans, discarding the skins. Place all the beans in a large bowl.
Peel the oranges with a knife, removing all the white pith. Holding the oranges over a bowl to catch the juice, cut between the membranes to remove the fillets. Drain the orange juice into another bowl to make the dressing and squeeze all the juice from the membrane.
Dressing: Place all the ingredients, including the orange juice, in a food processor and process until smooth. Season.
To serve: Toss the beans with half the dressing and arrange on a long platter.
Scatter over the orange segments. Break the tuna into bite-sized pieces and arrange on top.
Drizzle with the remaining dressing and garnish with extra basil if desired.