Ingredients

1/2 lb (225g) green beans, trimmed and cut in 11/4 inch (3cm) lengths

2/3 lb (300g) short pasta shapes (fusilli or penne rigate)

1/2 cup (125 mL) olive oil

1/2 lb (225g) fresh tuna fillet, sliced in 11/4-11/2 inch (3-4 cm) pieces

1 red onion, thinly sliced

1 tsp. (5 mL) balsamic vinegar

salt and freshly ground black pepper
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Tuna, Green Bean and Onion Salad

Tuna, Green Bean and Onion Salad
(Serves 4)
method
  1. In a large pan of boiling water, cook beans for 1 to 2 minutes until tender-crisp. Remove with a slotted spoon and rinse under cold water. Drain and transfer to a serving bowl.
  2. Add a pinch of slat to the boiling water and cook pasta until al dente. Drain, rinse under cold water then drain again before adding to beans.
  3. In a frying pan, heat half the oil. Add tuna and onion. Sauté until tuna is just cooked through. Add vinegar, turn up heat and quickly cook until dressing is reduced and lightly coats tuna. Transfer tuna and onion to the salad bowl, leaving behind any bits on the bottom of the pan.
  4. Toss beans, pasta, tuna and onion together lightly and mix with remaining oil. Add salt and pepper to taste. Cool to room temperature before serving.


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