Green bean and tuna salad with basil dressing

Delight in a flavorful green bean and tuna salad complemented with a fragrant basil dressing. A harmonious blend of freshness and zest.

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

Instructions:

1. Mix together shallot, vinegar, and 1 tsp. salt in a blender container. Allow it to rest for 5-10 minutes to lightly pickle.
2. In the meantime, boil green beans in a large pot of salted water until they are slightly tender but still crisp, approximately 4 minutes. Drain the beans and rinse them under cold water until they are cool to the touch.
3. Combine basil, oil, lemon juice, and pepper with the shallot mixture and blend until it is mostly smooth. Transfer the dressing to a large bowl. Combine green beans, lettuce, white beans, parsley, and capers, and gently mix with your hands until everything is coated. Add tuna and mix gently to blend. Transfer the salad to a serving platter.

Summary:

• Calories: 1774 kcal
• Fat: 99 g
• Protein: 94 g
• Carbs: 141 g
• Potassium: 4107 mg
• Magnesium: 471 mg