Recipe

Tuna with shells, capers, olives and green beans

This quick pasta dish uses tinned tuna, which is packed full of nutrients and of course, omega-3 fatty acids. Together with the olives, it packs a big flavour punch.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Tuna with shells, capers, olives and green beans
  • 375 gram small pasta shells
  • 200 gram green beans, halved
  • 3 x 125g cans tuna slices in spring water, drained
  • 150 gram black olives, seeded, halved
  • 1 (200g) medium red capsicum, sliced thinly
  • 2 tablespoon capers, drained, chopped coarsely
Dressing
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) white wine vinegar
  • 1 clove garlic, crushed

Method

Tuna with shells, capers, olives and green beans
  • 1
    In a large saucepan of boiling water, cook pasta according to packet instructions; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, boil, steam or microwave beans until just tender; rinse under cold water, drain.
  • 3
    Meanwhile, to make dressing: place ingredients in a screw-top jar; shake well.
  • 4
    Place pasta and beans in a large bowl with dressing and remaining ingredients; toss gently to combine. Serve.

Notes

Not suitable to freeze. Not suitable to microwave.

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