Amount
Ingredient
Preparation



1/2
pound
beans

green, fresh, cut into 1/2 inch lengths



8
each
tomatoes

ripe, plum, cut into 8 pieces each



6
each
green onions

with 3 inches green, cut on diagonal into thin slices



1/2
cup
olives

pitted, black, coarsely chopped



1
tablespoon
capers

tiny



1
teaspoon
garlic

finely minced



1
x
salt

to taste



1
x
pepper

to taste



5
tablespoons
parsley

fresh, chopped



1/4
cup
oil

extra virgin olive



2
each
tuna fish

water packed, cans, drained



3/4
pounds
pasta

tube shaped, (Ziti or Penne), cooked al dente

 blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.

In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tb parsley.

Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.

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 tb of parsley. Serve at room temperature.