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. Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley. Season with salt and pepper.
- 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.
