Ingredients

• 1 shallot, coarsely chopped
• 3 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. kosher salt, plus more
• 1 lb. green beans, trimmed
• 1 1/2 cups basil leaves
• 6 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 tsp. freshly ground black pepper
• 1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
• 1 (14.5-oz.) can white beans, drained, rinsed
• 1 cup parsley leaves with tender stems
• 1/4 cup capers, drained
• 1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces

Instructions

1. Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5–10 minutes to lightly pickle.
2. Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
3. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.