Ingredients

• 1 cup diced (1/4-inch) fennel
• 1 roasted red pepper, cut into 1/2-inch dice (see note)
• 1 can (6 ounces) solid white-meat tuna, packed in water, drained and flaked
• 1/2 cup pitted black olives, halved
• 1 cup fresh green beans (cut in 1-inch lengths), lightly blanched
• 1/4 cup extra-virgin olive oil
• 1 tablespoon drained tiny capers
• 3 tablespoons chopped flat-leaf parsley or mint leaves
• Salt and freshly ground black pepper, to taste
• 12 ounces dried fusilli

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Instructions

1. Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley. Season with salt and pepper.
2. Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente. Drain pasta well and add to the tuna and vegetables. Carefully fold together with a rubber spatula, trying not to break up the tuna. Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley. Serve at room temperature.