1 large russet potato
8 ounces green beans
1 cup canned chicken broth
1/2 tsp. dried thyme, or 1 teaspoon fresh
1 can solid white tuna (12 ounces) in water
8 sprigs Italian parsley
1 pound cooked and drained pasta (spaghetti, rigatoni etc.)
1 medium sized lemon
Salt and Pepper
1/2 cup black olives (optional)
How to make this recipe:
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 parley 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. Serves 5. Serve warm or chill and serve cold.
Recipe from: Brenda Hyde - Seeds of Knowledge
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