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Tuna Pasta Salad
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By Brenda Hyde
Posted July 23rd, 2007
Servings: 5
Author Notes: This recipe comes to us courtesy of Brenda Hyde, editor of OldFashionedLiving.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart).


Ingredients: 1 large russet potato
8 ounces green beans
1 cup chicken stock
1/2 teaspoon dried thyme, or 1 teaspon fresh
1 can solid white tuna in water (12 ounces)
8 sprigs Italian parsley
1 pound pasta, cooked and drained (spaghetti, rigatoni etc.)
1 medium sized lemon
salt and pepper to taste
1/2 cup black olives (optional)
Instructions: Rinse potato and green beans briefly in a colander. Cut potato into small cubes. Snap beans into 2 inch lengths and discard stems. Put vegetables into a large skillet with broth and thyme. Bring to a boil, reduce heat, cover and simmer

8 minutes until tender. While vegetables simmer, drain tuna and flake into a medium-sized bowl. Coarsely chop parsley and add to tuna. Add the simmered vegetables and olives (if using) and broth from pan.

To serve:
Toss pasta with tuna mixture. Cut lemon in half and squeeze juice over pasta and Toss again. Season with salt and pepper. Serve warm or chill and serve cold.



 

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