Tuna-Pasta Salad

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  • 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


  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.

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