Tuna-Pasta Salad

Ingredients

• ½ pound beans, green, fresh, cut into ½ 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
• ½ cup , 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
• ¼ cup oil, extra virgin olive
• 2 each tuna fish, water packed, cans, drained
• ¾ pound pasta, tube shaped, (ziti or penne), cooked al dente

Procedures

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, , capers, garlic, salt, pepper and 4 tb 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 remaining tb of parsley.
9. Serve at room temperature.