1½ cups fresh green beans, ends trimmed and cut into 1 inch pieces
2 tuna cans (185 ml each), packed in olive oil, drained (keep the oil for the dressing)
3 cups arugula, coarsly chopped
1 cup fresh flat leaf parsley, chopped
1 cup fresh basil, chopped
3 tbsp. capers
Dressing
Reserved oil from tuna cans
75 ml olive oil
75 ml fresh lemon juice
2 small garlic cloves, chopped
2 tsp. sugar
Instructions
Salad
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, rinse under cold water and drain again.
Transfer the farfalle to a large bowl.
Boil a large pot of salted water again. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to remove them from the boiling water to a bowl of ice water to stop the cooking. Drain well, pat dry and add the beans to the pasta.
In a bowl, break tuna into chunks and add to the pasta bowl, then add arugula, parsley, basil and capers.
Season to taste with salt and pepper.
Dressing
Put all the dressing ingredients in a mason jar. Shake well. Add to pasta mixture (start with half and add to taste, you might not need it all); toss to coat.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/tuna-arugula-pasta-salad/