Recipe (click to expand)
|1/2||pound||beans, green, fresh, cut into 1/2 inch lengths|
|8||each||tomatoes, ripe, plum, cut into 8 pieces each|
|6||each||scallions, with 3 inches green, cut on diagonal into thin slices|
|1/2||cup||olives, pitted, black, coarsely chopped|
|1||teaspoon||garlic, finely minced|
|1||salt, to taste|
|1||pepper, to taste|
|5||tablespoon||parsley, fresh, chopped|
|1/4||cup||oil, extra virgin olive|
|2||each||tuna fish, water packed, cans, drained|
|3/4||pound||pasta, tube shaped, (Ziti or penne), cooked al dente|
|blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry. |
In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tb parsley.
Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
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 tb of parsley. Serve at room temperature.