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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup diced (1/4-inch) fennel |
1 roasted red pepper, cut into 1/2-inch dice (see note) |
1 can (6 ounces) solid white-meat tuna, packed in water, drained and flaked |
1/2 cup pitted black olives, halved |
1 cup fresh green beans (cut in 1-inch lengths), lightly blanched |
1/4 cup extra-virgin olive oil |
1 tablespoon drained tiny capers |
3 tablespoons chopped flat-leaf parsley or mint leaves |
salt and freshly ground black pepper, to taste |
12 ounces dried fusilli |
Directions:
1. 1. Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley. Season with salt and pepper.
2. 2. Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente. Drain pasta well and add to the tuna and vegetables. Carefully fold together with a rubber spatula, trying not to break up the tuna. Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley. Serve at room temperature.
3. NOTE: It's easy to roast peppers: Halve, core, and seed the peppers. Flatten each half slightly. Lay the halves, skin-side up, on a baking sheet. Place under a preheated broiler, about 3 inches from the heat source, until skins are charred black. Place halves in a bag and seal for about 15 minutes to steam. Slip off and discard the charred skins.
4. Per serving: 410 calories, 57g carbohydrates, 17g protein, 13g fat, 12mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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