A recipe for a summer lunch that can easily be prepared in advance and taken away for a day at the beach or a picknick, or as a side dish at a barbecue. It is even better to prepare it a day early, so the taste of the dressing and the tuna will mix well with the pasta.
Just one warming: if you have a cat like my Pio, buy two cans of tuna, or don´t leave the can opened in the kitchen, or stand next to it until use. I only left the kitchen for two minutes, but he finished the job professionally.
300 grams penne or another short pasta
150 gr. green beans
1 can of tuna on oil
4-5 spoons of olive oil extra vergine
1 spoon of lemon juice
dried dill, optional
Cook the pasta al dente, pour and rinse it with cold water. Let it cool down.
Cut both ends from the green beans and cut them into pieces that have the same size as the pasta. Cook the beans in a little salted water until they´re soft but still a little crispy.
Cut the tomato into pieces.
Mix the pasta, the beans, the tomato and the tuna.
Make a dressing with the olive oil, the lemon juice, salt en pepper (and the dill if you wish). Mix well with the pasta and be careful not to crush the pasta.
Replace the tuna by chopped tofu or vegetarian `minced meat.`
Another suggestion is to replace the tuna by baked mushrooms, quartered. In that case use a little more salt in the dressing.