This recipe came in one of my cooking magazines (can’t remember which one) and was in a “Cooking For One” section but it sounded good so I quadrupled the ingredients for the 4 of us and it came out great. We had it hot for dinner but I’m thinking it will taste just as good, if not better, cold for lunch tomorrow. I’ll give you the original recipe for 1 serving and then my amounts for 4 servings.
coarse salt and ground pepper
3 ounces fusilli or other short pasta (I used a 17.6 oz bag of fusilli)
2 ounces green beans, trimmed and halved (I used about 8 oz)
1 (3 oz) can chunk light tuna packed in water, drained (I used two 7 oz cans)
1 tablespoon extra virgin olive oil (4 tablespoons but could have used more, maybe 6 – 8 )
1 tablespoon natural almonds, chopped and toasted (4 tablespoons)
2 teaspoons chopped fresh parsley (left this out)
1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice (I used all the zest and all the juice from 1 regular size lemon)
1 small garlic clove, pressed (I used 1 giant clove of garlic, probably could have used 2)
1 tablespoon chopped olives or capers (optional, I did not add these)
In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a large bowl, combine tuna, oil, almonds, parsley, lemon zest, lemon juice and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.