Green Bean Salad with Tuna Sauce and Olives

Ingredients

• 1 teaspoon anchovy paste 
• 2 tablespoons flat-leaf parsley leaves fresh
• 1 pound green beans trimmed
• 1.5 teaspoons juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 3 ounce tuna white packed in oil, drained and flaked canned
• 2 tablespoons water 
• 2 tablespoons niçoise black

Equipment

• bowl
• paper towels
• pot
• blender
• colander

Directions

1. Cook beans in a large pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes.
2. 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.
3. 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.