You will want to make this salad especially when green beans are in season, but it is yummy any time of the year. The fresh tarragon gives it a special touch.
In a large pot of boiling water, add green beans.
Reduce heat to low, cover and simmer 5-10 minutes until beans are tender.
Drain and place beans in cold water to stop cooking process. Drain and set aside.
In a large bowl, combine mayonnaise, vinegar and mustard. Add green beans, shallots and tuna fish; toss to coat with dressing.
Cover and refrigerate one hour prior to serving. Garnish with fresh tarragon and serve.