Green Bean Salad with Tuna Sauce and Olives

Ingredients for Green Bean Salad with Tuna Sauce and Olives

• 450g green beans, trimmed

• 1 (90g) can white tuna packed in oil, drained and flaked

• 60ml extra-virgin olive oil

• 2 tablespoons water

• 1 1/2 teaspoons fresh lemon juice

• 1 teaspoon anchovy paste

• 2 tablespoons Niçoise or other small brine-cured black olives

• 2 tablespoons fresh flat-leaf parsley leaves

How to make Green Bean Salad with Tuna Sauce and Olives

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.