Gluten-Free Zucchini Noodles Tuna Nicoise

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2 tablespoons olive oil

2 tablespoons plain low-fat yogurt 

1 tablespoon white wine vinegar  

1 1/2 teaspoons fresh lemon juice

3/4 teaspoon Dijon mustard

1 small clove garlic 

Kosher salt and freshly ground black pepper 

2 zucchinis, spiralized

One 5-ounce can tuna, such as Wild Planet

1/2 pint grape tomatoes, halved 

10 green beans, trimmed, halved and boiled until just tender

2 tablespoons chopped fresh herbs, such as parsley, mint and basil 

2 hard-cooked eggs, cut into wedges