Green Bean Salad with Tuna Sauce and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 side-dish servings
- 2 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 pound green beans, trimmed
- Carbohydrate 8 g(3%)
- Cholesterol 5 mg(2%)
- Fat 16 g(25%)
- Fiber 3 g(13%)
- Protein 9 g(17%)
- Saturated Fat 2 g(12%)
- Sodium 164 mg(7%)
- Calories 205
Preparation 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. 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.
Preparation 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. 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.
