Green Bean Salad With Tuna Sauce and Olives

• 1 lb green beans, trimmed
• 3 ounces can white tuna packed in oil, drained and flaked
• 14 cup extra-virgin olive oil
• 2 tablespoons water
• 1 12 teaspoons fresh lemon juice
• 1 teaspoon anchovy paste
• 2 tablespoons small brine-cured black olives
• 2 tablespoons fresh flat leaf parsley

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.
3. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
4. Puree tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth.
5. Season sauce with salt and pepper and spoon over beans.
6. Scatter olives and parsley leaves on top.
7. That's it!

green beans, white tuna, extravirgin olive oil, water, lemon juice, anchovy paste, black olives, flat leaf parsley

Taken from www.food.com/recipe/green-bean-salad-with-tuna-sauce-and-olives-422792 (may not work)