Tuna Salad With Shells

• 2 cups macaroni shells
• 1 6 1/2- or 7-ounce can tuna in oil, undrained
• 1 medium tomato, peeled, seeded and chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1 small zucchini, finely chopped
• 1/4 cup drained capers
• 2 tablespoons fresh lemon juice
• 1 cup mayonnaise
• Salt and freshly ground pepper to taste
• 2 tablespoons minced parsley
• 1 tablespoon minced fresh basil

1. Cook shells in boiling salted water until tender.
2. Drain well.
3. Break tuna into chunks and combine with tomato, cucumber, zucchini and capers.
4. Add lemon juice.
5. Stir mayonnaise until smooth and fold in.
6. Season to taste with salt and pepper.
7. Garnish with parsley and basil and chill before serving.

macaroni shells, tomato, cucumber, zucchini, capers, lemon juice, mayonnaise, salt, parsley, fresh basil

Taken from cooking.nytimes.com/recipes/2442 (may not work)