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.

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