Farfalle Livornese

• 3 tsp. olive oil
• 12 oz. farfalle or rotini
• 8 oz. green beans
• 1 lb. tuna steak (1 1/4 inches thick)
• salt
• 1 medium onion
• 1 clove garlic
• 1 can diced tomatoes
• 2 tbsp. capers
• 2 tsp. grated fresh lemon peel
• 1/4 tsp. crushed red pepper
• 1/4 c. fresh parsley leaves
• Caper berries (optional)

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs, adding green beans to saucepot 2 minutes before pasta is done.
3. Meanwhile, sprinkle tuna with 1/4 teaspoon salt to season both sides.
4. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.
5. Add tuna and cook 2 minutes on each side.
6. Reduce heat to medium; cover skillet and cook 5 to 8 minutes longer or until tuna is almost opaque throughout, turning over once halfway through cooking.
7. Transfer tuna to plate.
8. To same skillet, add remaining 1 teaspoon oil.
9. Reduce heat to medium; add onion and garlic, and cook 6 to 8 minutes or until lightly browned and tender, stirring occasionally.
10. Stir in tomatoes, capers, lemon peel, and crushed red pepper; heat to boiling on medium-high.
11. Boil 1 minute.
12. While vegetables are cooking, with 2 forks, flake tuna into bite-size pieces.
13. Reserve 1/4 cup pasta cooking water.
14. Drain pasta and green beans, and return to saucepot; stir in vegetable mixture from skillet, flaked tuna, chopped parsley, and reserved pasta cooking water, and toss to coat.
15. Transfer to warm bowls, and garnish each serving with caper berries if you like.

olive oil, rotini, green beans, tuna, salt, onion, clove garlic, tomatoes, capers, red pepper, parsley, caper

Taken from www.delish.com/recipefinder/farfalle-livornese-pasta-recipes (may not work)