Green Bean and Tuna Salad with Basil Dressing
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. fresh lemon juice
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt, plus more
- 1 cup parsley leaves with tender stems
- 1 shallot, coarsely chopped
- 3 tbsp. sherry vinegar or red wine vinegar
- 1 lb. green beans, trimmed
- 1 1/2 cups basil leaves
- 6 tbsp. extra-virgin olive oil
- 1 large or 2 small heads of little gem lettuce or romaine hearts, leaves separated
- 1 (14.5-oz.) can white beans, drained, rinsed
- 1/4 cup capers, drained
- 1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces
- Carbohydrate 35 g(12%)
- Cholesterol 8 mg(3%)
- Fat 25 g(38%)
- Fiber 10 g(39%)
- Protein 24 g(47%)
- Saturated Fat 4 g(18%)
- Sodium 838 mg(35%)
- Calories 443
Preparation Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5–10 minutes to lightly pickle. Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.
Preparation Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5–10 minutes to lightly pickle. Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.
