Tuna, Lemon, Basil, And Caper Pasta Salad

• 1 can of Tuna in Olive Oil
• 3 tablespoons of Capers
• 1 Lemon
• 3 cloves of Garlic
• 2 table spoons of Olive Oil
• Sea Salt
• Coarsely ground pepper
• 1 cup of chopped Parsley
• 1 cup of chopped Basil
• 2 cups of green beans, trimmed and cut in half
• 1 box Penne Pasta
• 2 tablespoons of red wine vinegar
• 1 head of Boston or Butter Lettuce (washed and dried)

1. Boil the pasta in big pot of water with the red wine vinegar (gives the pasta a bit of a bite). Cook until al dente. When the pasta has about 2 minutes of boiling time left, toss the green beans in to blanch them. Drain together.
2. To make the dressing- smash the garlic through a garlic press, or use the back of a knife and a bit of coarse salt to mash the garlic into a paste. In a small bowl, mix the garlic with some salt and pepper. Drain the olive oil from the can of tuna to make a garlic puree. Squeeze the whole lemon into the puree, and add the salt and pepper to taste. Add a bit of extra olive oil if dressing is thick.
3. When all is prepaired, stir together the pasta and green beans, the dressing, tuna, capers, parsley, and basil. Toss it all together with the butter lettuce, and enjoy!

capers, lemon, garlic, olive oil, salt, ground pepper, parsley, basil, green beans, pasta, red wine vinegar, head of boston

Taken from www.epicurious.com/recipes/member/views/tuna-lemon-basil-and-caper-pasta-salad-1279283 (may not work)