Green Bean Salad With Tuna Sauce and Olives

Insalata di Fagiolini con Salsa Tonnata

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb green beans, trimmed
• 3  ounces  can  white tuna packed in oil, drained and flaked
• 1⁄4 cup  extra-virgin olive oil
• 2  tablespoons water
• 1 1⁄2 teaspoons fresh lemon juice
• 1  teaspoon anchovy paste
• 2  tablespoons  small  brine-cured black olives
• 2  tablespoons  fresh flat leaf parsley

Directions

1. Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes.
2. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking.
3. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
4. Puree tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth.
5. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.
6. That's it!