Tuna Niçoise Fusilli
- 1 cup diced (1/4") fennel
- 1 roasted red pepper cut 1/2" dice
- 1 can water-pack solid white-meat tuna - (6 oz) drained, flaked
- 1/2 cup pitted black olives halved
- 1 cup fresh green beans in 1" 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 to taste
- Freshly-ground black pepper to taste
- 12 ounces dried fusilli
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.
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.