Green Bean and Tuna Salad | Epicurious

green bean salad shallot vinegar basil lemon juice lettuce bean parsley capers tuna dairy free peanut free italian dinner quick & easy quick and healthy wheat/gluten-free summer

Anna Stockwell

4 servings

Source

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

Method

Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5–10 minutes to lightly pickle.

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.

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.