Mediterranean Tuna and Pasta Salad

Photo: Elle

Ingredients

4 ounces rotini or pasta of choice

12 raw green string beans, washed and ends removed

120 grams tuna (drained solids from 170 g can), approx 4 ounces

1/2 cup artichoke hearts, roughly chopped

1/2 cup sliced black olives

1 tomato, roughly chopped, or several halved grape tomatoes

1/4 cup onion, chopped

2 tablespoons lemon juice

2 teaspoons olive oil

1 garlic clove, minced

salt and pepper to taste

Preparation

Cook pasta to al dente, drain, rinse, and refrigerate for at least an hour.

In medium saucepan, bring about 1 cup of water to a boil. Add green beans and cook for one minute. Remove immediately from heat, drain and rinse under cold water to stop cooking. (This is called blanching - it doesn't quite cook them but does bring out the color)

Remove beans from sauce pan and cut them into pieces about 1 inch long.

In large bowl mix tuna, artichoke hearts, olives, tomato, onion, and green beans. Stir gently to mix. Add pasta to mixture and stir again.

In a small bowl, mix the lemon juice, olive oil and minced garlic. Stir to blend, then pour over contents of large bowl. Stir again.

Divide mixture between 2 bowls or plates, and season with salt and pepper.