Recipe: Spicy Tuna and Green Bean Salad with Tomatoes

SPICY TUNA AND GREEN BEAN SALAD WITH TOMATOES

1/2 pound green beans or yellow wax beans, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped Kalamata olives
2 medium garlic cloves, minced
2 anchovy fillets, mashed with 1 tsp of their own oil
1 tablespoon fresh lemon juice
1/2 teaspoon minced fresh chile (such as jalapeno or Serrano)
1 (3 1/2 ounce) can tuna in oil, drained and lightly separated
4 medium red tomatoes, cut into thin wedges
Salt and freshly ground black pepper
2 tablespoons chopped fresh basil

In a medium saucepan of boiling water, cook the beans until just tender and brightly colored, 3 to 4 minutes. Drain in a colander and refresh with cold water.

In a nonreactive bowl, using a wooden spoon, mix the olive oil, olives, garlic, anchovies, lemon juice and chile. Fold in the tuna and beans.

On a large platter, arrange the tomato wedges in a circle leaving a small space in the center. Season the tomatoes lightly with salt and black pepper. Spoon the tuna and bean salad in the center. Sprinkle the basil over the tuna and tomatoes and serve.

Servings: 4
Source: Food and Wine magazine, August 1993