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Green Beans with Tuna Sauce 4 Servings 1 Tbsp salt 1 lb green beans (or a combination of green and yellow wax beans, trimmed) 1 can tuna packed in oil (drained and flaked. 3.5 ounces) ¼ cup extra-virgin olive oil 2 Tbsp mayonnaise grated zest of 1 lemon 2 tsp fresh lemon juice 2 Tbsp capers (rinsed, divided) 2 Tbsp chopped Italian flat leaf parsley Salt and freshly ground black pepper (to taste) Lemon wedges (as garnish, optional)
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Green Beans with Tuna Sauce

Tuna sauce is a classic Piedmontese accompaniment to cold roasted meats, most notably in Vitello Tonnato (veal with tuna sauce). Here we've capitalized upon the same flavor components - rich tuna, briny capers, refreshing parsley and lemon - to make a creamy sauce that enlivens fresh green beans. This is a dish meant to be served cold; it's a great addition to any summer party or picnic. Be sure to use tuna packed in olive oil for the best flavor and texture. Imported tonno (tuna) is worth seeking out, or look for Dave's Gourmet Albacore, a sustainably hook-and-line-caught product with no additives.

4 Servings

Ingredients

1 Tbsp

salt

1 lb

green beans (or a combination of green and yellow wax beans, trimmed)

1 can

tuna packed in oil (drained and flaked. 3.5 ounces)

¼ cup

extra-virgin olive oil

2 Tbsp

mayonnaise

grated zest of 1 lemon

2 tsp

fresh lemon juice

2 Tbsp

capers (rinsed, divided)

2 Tbsp

chopped Italian flat leaf parsley

Salt and freshly ground black pepper (to taste)

Lemon wedges (as garnish, optional)

Directions

Bring a large pot of water to a boil. Add the 1 tablespoon salt and the beans, and cook over high heat, uncovered until the beans are crisp-tender, 4 to 5 minutes. Drain immediately and transfer the beans to a bowl of ice water to stop the cooking process. When the beans are cold, drain again and dry them with a clean towel. Transfer the beans to a platter and set aside.

Meanwhile, place the tuna, olive oil, mayonnaise, lemon zest and juice, 1 tablespoon of the capers, and the parsley in a blender. Process until very smooth, scraping down the sides of the container several times. Add a bit of water if needed to thin the sauce to the consistency of heavy cream. Season to taste with salt and pepper.

To serve, drizzle the sauce over the beans. Garnish with the reserved capers and wedges of lemon.

 

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