1. Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. 2. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. 3. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt. 4. Puree tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. 5. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top. 6. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
