Tuna Pasta Salad
Source of Recipe
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List of Ingredients
1 large russet potato
8 oz. green beans
1 C chicken stock
1/2 tsp. dried thyme, or 1 tsp. fresh
1 can solid white tuna in water (12 oz)
8 sprigs Italian parsley
1 lb. pasta,cooked and drained (spaghetti, rigatoni etc.)
1 med. sized lemon
salt and pepper to taste
1/2 C black olives (optional)
Recipe
Serves 5
Rinse potato and green beans briefly in a colander. Cut potato into small cubes. Snap beans into 2 inch lengths and discard stems. Put vegetables into a large skillet with broth and thyme. Bring to a boil, reduce heat, cover and simmer 8 minutes until tender. While vegetables simmer, drain tuna and flake into a medium-sized bowl. Coarsely chop parsley and add to tuna. Add the simmered vegetables and olives (if using) and broth from pan.
To serve:
Toss pasta with tuna mixture. Cut lemon in half and squeeze juice over pasta and toss again. Season with salt and pepper. Serve warm or chill and serve cold.
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