For the best results and tastiest dish, look for good-quality canned tuna fillets that have been packed in oil.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
- 1 cup halved green bean
- 6 cups large shell pasta
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped black olive
- 2 tablespoons chopped rinsed drained capers
- 1 clove garlic minced
- 1/4 teaspoon each salt
- 1/4 teaspoon each pepper
- 2 cups halved grape or cherry tomatoes
- 1 belgian endive sliced crosswise
- 1/4 cup chopped fresh parsley
- 2 cans tuna packed in oil
MethodIn large pot of boiling salted water, cook green beans in colander for 3 minutes or until tender-crisp. Remove colander and cool beans under cold water; set aside.
Add pasta to pot; cook for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl.
Meanwhile, in large skillet, heat oil over medium heat; cook olives, capers, garlic, salt and pepper, stirring occasionally, for about 2 minutes or until garlic begins to turn golden.
Add tomatoes; cook, stirring, for about 4 minutes or until beginning to soften. Stir in green beans; cook for 1 minute. Stir in endive and parsley; cook for 1 minute.
Drain tuna, reserving 1 tbsp (15 mL) of the oil. Add tuna and oil and olive mixture to pasta; toss to coat.
Nutritional facts Per serving: about
- Sodium 785 mg
- Protein 25 g
- Calories 531.0
- Total fat 16 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 70 g
- Iron 34.0
- Folate 91.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 27.0