Tuna Niçoise Fusilli

Recipe Ingredients

1 cup	146g / 5.1oz	Diced (1/4") fennel
1		Roasted red pepper - cut 1/2" dice
1		Water-pack solid white-meat tuna - (6 oz) - drained, flaked
1/2 cup	118ml	Pitted black olives - halved
1 cup	160g / 5.6oz	Fresh green beans in 1" lengths - lightly blanched
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Drained tiny capers
3 tablespoons	45ml	Chopped flat-leaf parsley
		= (or mint leaves)
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Dried fusilli

Recipe Instructions

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

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.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 410 calories, 57g carbohydrates, 17g protein, 13g fat, 12mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-23-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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