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| Home>Italian>Boiling> Green Bean Salad with Tuna Sauce and Olives |
 Method:Boiling
1. Formula
- 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 Nicoise or other small brine-cured black olives
- 2 tablespoons fresh flat-leaf parsley leaves
2. Nutrition Information
- Calories: 216 kcal
- Carbohydrates: 9 g
- Dietary Fiber: 3 g
- Fat: 17 g
- Protein: 8 g
- Sugars: 3 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- 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.
- Puree 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.
4. Remark
The tuna sauce for this salad is based on the Northern Italian tonnato -- a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color.
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( From:Epicurious.com ) |
( read Green Bean Salad with Tuna Sauce and Olives ) |
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