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Tuna-Pasta Salad
| Ingredients | |||
| 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 | tablespoon | capers, tiny | |
| 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 | |
Directions: | |||
| 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.  | |||
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