Green Bean Salad with Tuna Sauce and Olives
['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']
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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