Ingredients
1
lb green beans, trimmed
1
(3-oz) can white tuna packed in oil, drained and flaked
1/4
cup extra-virgin olive oil
1
1/2 tsp fresh lemon juice
2
tbsp Niçoise or other small brine-cured black olives
2
tbsp 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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