RCI-SN.003.0284.001
Tuna-Pasta Salad
Tuna-Pasta Salad from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- beans½ poundgreen, fresh, cut into ½ inch lengths
- each tomatoes8 unitripe, plum, cut into 8 pieces each
- each scallions6 unitwith 3 inches green, cut on diagonal into thin slices
- capers1 tablespoontiny
- garlic1 teaspoonfinely minced
- salt1 unitto taste
- pepper1 unitto taste
- parsley5 tablespoonfresh, chopped
- oil¼ cupextra virgin olive
- each tuna fish2 unitwater packed, cans, drained
- pasta¾ poundtube shaped, (ziti or penne), cooked al dente
Method
1
Bring a large pot of salted water to a boil, add the ziti or penne pasta, and cook until al dente according to package directions, stirring occasionally to prevent sticking.
2
While the pasta cooks, heat a separate pot of water and blanch the green beans for 3-4 minutes until tender-crisp, then drain and set aside to cool slightly.
3
In a small bowl, whisk together the minced garlic, capers, extra virgin olive oil, salt, and pepper to create a vinaigrette base.
4
Drain the cooked pasta thoroughly and transfer to a large serving bowl, then add the cooled green beans while the pasta is still slightly warm to help absorb the dressing.
2 minutes
5
Pour the garlic-caper vinaigrette over the pasta and beans, then toss gently to coat all ingredients evenly.
6
Add the drained tuna fish, breaking it into smaller chunks as you fold it into the salad.
7
Gently fold in the fresh parsley, ripe tomato pieces, and sliced scallions, being careful not to crush the tomatoes.
8
Taste the salad and adjust seasoning with additional salt and pepper as needed, then serve at room temperature or chilled.