DIMPLE`S TUNA WITH GREEN BEAN & ONION PASTA SALAD
By JANUARIE GIBERSON - FERNANDEZ DIMPLE
This simple yet tasty recipe is my first made salad when i was still a freshman in college. It`s simple and healthy. It was my mom`s suggestion to add tuna instead of chicken, and you know what ? she was right! It`s just perfect! =)
fresh tuna fillet sliced in 1 & 1/2 inch (3-4 cm) a piece
fusilli or penne rigate pasta
olive oil, extra virgin
green beans, trimmed & cut in 3 cm lengths
red onion, thinly sliced
ground black pepper
1Boil water in a large pan and cook 1/2 pounds ( 225 grams) green beans for 2 minutes until tender-crisp. Pour everything in the strainer and rinse under cold water. Drain and transfer in a serving bowl.
2Cook the 2/3 pounds (300 grams) pasta fusilli or penne rigate until al dente (just follow the instructions in the package). Drain, rinse under cold water then drain again before adding to the beans.
3Heat 1/2 cup olive oil,extra virgin in a frying pan. Add the 1 & 1/2 pieces of tuna fillet slices together with the thinly sliced red onions. Saute' until tuna is cooked through.
4Add 1 tsp (5 ml) balsamic vinegar, turn up the heat and quickly cook until dressing is reduced & lightly coats tuna fillets cutlets.
5Transfer tuna and onion to the mixture of beans & pasta (that was set aside earlier). Make sure to leave behind any bits in the pan.
6Toss the tuna mixture & the pasta mixture and mix it with the remaining oil. Add 1 tsp salt and 1 tsp ground black pepper to taste. Cool for 15 minutes and serve.