Tuna-pasta salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Green Beans cut into 1/2 inch lengths |
| 8 | Ripe Plum Tomatoes cut into 8 pieces each | |
| 6 | Scallions with 3 inches green cut on diagonal into thin slices | |
| ½ | cup | Pitted Black Olives Coarsely chopped |
| 1 | tablespoon | Tiny Capers |
| 1 | teaspoon | Finely Minced Garlic |
| Salt and Black Pepper to taste | ||
| 5 | tablespoons | Chopped Fresh Parsley |
| ¼ | cup | Extra Virgin Olive Oil |
| 2 | cans | Water Packed Tuna Fish drained |
| ¾ | pounds | Tube shaped Pasta (Ziti or Penne) cooked al dente |
Directions
1. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
2. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 T parsley.
Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
3. To serve, flake the tuna in large pieces; add to the sauce. Add the cooked pasta and toss gently. Adjust seasonings and garnish with remaining T of parsley. Serve at room temperature.