Green Bean Salad with Tuna Sauce and Olives
(Insalata di Fagiolini con Salsa Tonnata)
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 and 1/2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
2 tablespoons small brine-cured black olives
2 tablespoons fresh flat-leaf parsley leaves
Directions:
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.
Puree 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.