As the weather warms up, you'll want to to be cooking less and eating more refreshing dishes. This Mediterranean tuna and pasta salad is one of those dishes. Chunks of tuna (Spanish, packed in olive oil if you can afford it) are mixed with a ton of veggies and al dente pasta. This salad gets better the longer it sits because the flavors get to know each other and meld together. Ideally, you'll want to make it in the morning and serve the pasta salad in the evening.
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
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.