Green Bean Salad with Tuna Sauce and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The tuna sauce for this salad is based on the Northern Italian tonnato a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color. Ingredients:
1 pound green beans, trimmed |
1 (3-ounce) 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 niçoise or other small brine-cured black olives |
2 tablespoons fresh flat-leaf parsley leaves |
Directions:
1. Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
2. Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.
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