Haricots with tuna sauce

I love nothing more than a good tuna sauce or, some might call it, tonnato made from tuna, oil, mayonnaise, some Worchester sauce, and mustard. Simple, in preparation, and so powerful in taste. A taste of my France. 

400 g haricot beans
2 green or red tomatoes, torn apart
small basil leaves or, preferably flowers
dill flowers (I would not use dill too much, as the taste is robust)
chili flakes
1 tbsp mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste

sauce:
90 g tuna 
few splashes of Worchester
1/2 tsp mustard
20 ml mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste

Blanch the haricots. Boil water and add a generous amount of salt. Add haricots and boil for 3-4 minutes (if they are very thin, then just 2 minutes). Drain and place right away in ide cold water. If you have, add ice. If not, when the water gets warmer, drain and fill up with cold water again. That stops cooking and does not let the bean get soggy. When cold, drain and pat dry.

When cooled, drain them, pat them fry. Put in a bowl with tomatoes, oil, salt, and mix.  

Add tuna, Worcester sauce, mustard, and oil in a blender and blend until smooth. Add mayonnaise, salt, and pepper and blend until creamy sauce. Taste for salt and pepper. 

Spread on the bottom of a plate. Top with beans and tomatoes, sprinkle with basil, dill, and chili. Add some black for a beautiful finish. Serve.