Tuna-Pasta Salad

Ingredients

 * ½ pound beans, green, fresh, cut into ½ inch lengths
 * 8 tomatoes, ripe, plum, 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 capers, tiny
 * 1 teaspoon garlic, finely minced
 * 1 teaspoon salt, to taste
 * 1 teaspoon pepper, to taste
 * 5 tablespoons parsley, fresh, chopped
 * ¼ cup extra virgin olive oil
 * 2 cans tuna fish, with water drained (or 1 kg. fresh tuna)
 * ¾ pound pasta, tube shaped, (ziti or penne), cooked al dente

Directions

 * 1) Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender.
 * 2) Drain, rinse under cold water and pat dry.
 * 3) In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper, and parsley.
 * 4) Drizzle in the olive oil, folding ingredients gently.
 * 5) Let rest at room temperature for at least 1 hour for flavors to blend.
 * 6) To serve, flake the tuna in large pieces; add to the sauce.
 * 7) Add the cooked pasta and toss gently.
 * 8) Adjust seasonings and garnish with the remaining parsley.
 * 9) Serve at room temperature.

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