Green Bean Salad with Tuna Sauce and Olives
A refreshing salad featuring crisp-tender green beans topped with a smooth tuna and anchovy sauce, garnished with Niçoise olives and fresh parsley. Perfect as a light main course or elegant side dish.
4 servings
10 min
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Ingredients
- •1 pound green beans, trimmed
- •1 can white tuna packed in oil
- •¼ cup extra-virgin olive oil
- •2 tablespoons water
- •1½ teaspoons fresh lemon juice
- •1 teaspoon anchovy paste
- •2 tablespoons Niçoise olives
- •2 tablespoons fresh flat-leaf parsley leaves
Cooking Instructions
- 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.
5 min
- 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.
5 min
