Name: Tuna Niçoise Fusilli
Yield: Makes 6 servings
Ingredients: 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

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.

Recipe notes

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