Green Bean and Tuna Salad with Basil Dressing
['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']
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.
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