Pasta with Green Beans and Tuna
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Everyday Food, June 2010
- Yield Serves 1
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Ingredients
- Coarse salt and ground pepper
- 3 ounces fusilli or other short pasta
- 2 ounces green beans, trimmed and halved
- 1 can (3 ounces) chunk light tuna, packed in water, drained
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon natural almonds, chopped and toasted
- 2 teaspoons chopped fresh parsley
- 1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
- 1 small garlic clove, minced
Directions
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In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.
I found this a bit dry although it was tasty and filling and made a good supper and left over lunch.
This came together easily and quickly, and the finished results were lovely - the capers or olives do feel like a pretty important addition though, to balance the rest of the flavors. Also, note that I found this recipe made enough for two medium-sized entree portions; it was too much for me to eat by myself.
Made this for lunch today. Easy to make and very tasty! I added capers in per the suggestion and liked them so much in the dish I added more. This is one I will make again!