Ingredients

Makes 6 servings

　　1 cup diced (1/4-inch) fennel

　　1 roasted red pepper, cut into 1/2-inch dice (see note)

　　1 can (6 ounces) solid white-meat tuna, packed in water, drained and flaked

　　1/2 cup pitted black olives, halved

　　1 cup fresh green beans (cut in 1-inch lengths), lightly blanched

　　1/4 cup extra-virgin olive oil

　　1 tablespoon drained tiny capers

　　3 tablespoons chopped flat-leaf parsley or mint leaves

　　Salt and freshly ground black pepper, to taste

　　12 ounces dried fusilli

　　

Step 1

1. Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley. Season with salt and pepper.

　　

Step 2

2. Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente. Drain pasta well and add to the tuna and vegetables. Carefully fold together with a rubber spatula, trying not to break up the tuna. Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley. Serve at room temperature.

　　

Nutrition Per Serving

Per serving: 410 calories

　　57g carbohydrates

　　17g protein

　　13g fat

　　12mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.

　　NOTE:

　　It's easy to roast peppers: Halve, core, and seed the peppers. Flatten each half slightly. Lay the halves, skin-side up, on a baking sheet. Place under a preheated broiler, about 3 inches from the heat source, until skins are charred black. Place halves in a bag and seal for about 15 minutes to "steam." Slip off and discard the charred skins.