Name: Tuna-Pasta Salad
Ingredients: 1/2 lb Green Beans cut into 1/2 inch lengths; 8 Ripe Plum Tomatoes cut into 8 pieces each; 6 Scallions with 3 inches green cut on diagonal into thin slices; 1/2 c Pitted Black Olives Coarsely chopped; 1 tb Tiny Capers; 1 ts Finely Minced Garlic; Salt and Black Pepper to taste; 5 tb Chopped Fresh Parsley; 1/4 c Extra Virgin Olive Oil; 2 cn Water Packed Tuna Fish drained; 3/4 lb Tube shaped Pasta (Ziti or Penne) cooked al dente

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Salads, Fish	8	Servings

INGREDIENTS

1/2	lb	Green Beans cut into 1/2 inch lengths
8		Ripe Plum Tomatoes cut into 8 pieces each
6		Scallions with 3 inches green cut on diagonal into thin slices
1/2	c	Pitted Black Olives Coarsely chopped
1	tb	Tiny Capers
1	ts	Finely Minced Garlic
		Salt and Black Pepper to taste
5	tb	Chopped Fresh Parsley
1/4	c	Extra Virgin Olive Oil
2	cn	Water Packed Tuna Fish drained
3/4	lb	Tube shaped Pasta (Ziti or Penne) cooked al dente

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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