Ingredients

• 1 pound green beans, trimmed
• 1 (3-ounce) can white tuna packed in oil, drained and flaked
• 1/4 cup 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

Instructions

1. 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.
2. 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.