1. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry. 2. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 T parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend. 3. To serve, flake the tuna in large pieces; add to the sauce. Add the cooked pasta and toss gently. Adjust seasonings and garnish with remaining T of parsley. Serve at room temperature.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8|
|Calories from Fat: 92 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 48.7mg||15 %|
|Sodium 308.7mg||11 %|
|Potassium 573.6mg||15 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 28.3g|
|Protein 16.9g||24 %|
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Calories per serving: 281
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