1/2 lb Green Beans
-cut into 1/2 inch lengths
8    Ripe Plum Tomatoes
-cut into 8 pieces each
6    Scallions
-with 3 inches green
-cut on diagonal
-into thin slices
1/2 c  Pitted Black Olives
-Coarsely chopped
1 tb Tiny Capers
1 ts Finely Minced Garlic
Salt and Black Pepper
-to taste
5 tb Chopped Fresh Parsley
1/4 c  Extra Virgin Olive Oil
2 cn Water Packed Tuna Fish
-drained
3/4 lb Tube shaped Pasta
-(Ziti or Penne)
-cooked al dente

1. Blanch the green beans in boiling water about 2 minutes, or until just
crisp but tender. Drain, rinse under cold water and pat dry. 2. In a large
bowl, combine the cooked green beans with tomatoes, scallions, olives,
capers, garlic, salt, pepper and 4 T parsley. Drizzle in the olive oil,
folding ingredients gently. Let rest at room temperature for at least 1
hour for flavors to blend. 3. To serve, flake the tuna in large pieces; add
to the sauce. Add the cooked pasta and toss gently. Adjust seasonings and
garnish with remaining T of parsley. Serve at room temperature.