Tuna Nicoise Fusilli

• 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

1. 1.
2. Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley.
3. Season with salt and pepper.
4. 2.
5. 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.
6. Drain pasta well and add to the tuna and vegetables.
7. Carefully fold together with a rubber spatula, trying not to break up the tuna.
8. Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley.
9. Serve at room temperature.

fennel, red pepper, tuna, black olives, fresh green beans, extravirgin olive oil, capers, flatleaf, salt, fusilli

Taken from www.epicurious.com/recipes/food/views/tuna-nicoise-fusilli-106807 (may not work)