Lunch: Green Bean Salad with Tuna Sauce and Olives

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.

This recipe includes superfoods such as:

Tuna, Lemon

Health benefits of Green Bean Salad with Tuna Sauce and Olives

Tuna is great for a high protein diet as it has 33 grams of protein within its housing, with no pesky carbohydrates to worry about. In addition to this, tuna contains B vitamins and vitamin D, both of which are vital to fighting back against PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

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.
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.

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