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Serves 5
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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