tuna-nicoise-fusilli-106807.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Pasta",
        "Pepper",
        "Fall",
        "Parade"
    ],
    "title": "Tuna Ni\u00e7oise Fusilli",
    "url": "http://www.epicurious.com/recipes/food/views/tuna-nicoise-fusilli-106807"
}