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Tuna-Pasta Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Green beans - cut into 1/2 inch le

  2. 8 Ripe plum tomatoes - cut into 8 pieces ea 6 Scallions - with

  3. 3 inches green

  4. On diagonal - into thin slices

  5. 1/2 cup 73g / 2.6oz Pitted black olives - coarsely chopped

  6. 1 tablespoon 15ml Tiny capers

  7. 1 teaspoon 5ml Finely minced garlic

  8. Salt and black pepper - to taste

  9. 5 tablespoons 75ml Chopped fresh parsley

  10. 1/4 cup 59ml Extra virgin olive oil

  11. 2 Water packed tuna fish - drained

  12. 3/4 lb 340g / 11oz Tube shaped pasta - (ziti or penne)

  13. Al dente

Instructions Jump to Ingredients ↑

  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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