JANUARIE GIBERSON - FERNANDEZ Recipe

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! =)


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Ingredients

1/2 lb
fresh tuna fillet sliced in 1 & 1/2 inch (3-4 cm) a piece
2/3 lb
fusilli or penne rigate pasta
1/2 c
olive oil, extra virgin
1/2 lb
green beans, trimmed & cut in 3 cm lengths
1 large
red onion, thinly sliced
1 tsp
balsamic vinegar
1 tsp
salt
1 tsp
ground black pepper
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Directions Step-By-Step

1
Boil 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.
2
Cook 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.
3
Heat 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.
4
Add 1 tsp (5 ml) balsamic vinegar, turn up the heat and quickly cook until dressing is reduced & lightly coats tuna fillets cutlets.
5
Transfer tuna and onion to the mixture of beans & pasta (that was set aside earlier). Make sure to leave behind any bits in the pan.
6
Toss 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.

About this Recipe

Course/Dish: Tuna Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #JANUARIE, #DIMPLE