Cooking with Rena Lee

Yield:4

INGREDIENTS:

8 oz	farfalle (pasta bows)
6 oz	green beans, topped and tailed
12 oz	fresh tuna steaks
4 oz	baby plum tomatoes, halved
8 oz	anchovy fillets, drained on absorbent paper towels
2 tbsp	capers in water, drained
1 oz	pitted black olives in water, drained
	fresh basil leaves, to garnish

DIRECTIONS:

Cook the pasta in a pan of lightly salted boiling water according to the instructions on the packet until just cooked. Drain well, set aside, and keep warm.
Bring a small saucepan of lightly salted water to a boil and cook the green beans for 5-6 minutes, until just tender. Drain well and toss into the pasta. Set aside and keep warm.
Preheat the broiler. Rinse and pat the tuna steaks dry on absorbent paper towels. Season on both sides with black pepper. Place the tuna steaks on the broiler rack and cook for 4-5 minutes on each side, until cooked through.
Drain the tuna on absorbent paper towels and flake into bite-size pieces. Toss the tuna into the pasta, along with the tomatoes, anchovies, capers, and olives. Set aside and keep warm.
Meanwhile, prepare the dressing. Mix all the ingredients together and season well. Pour the dressing over the pasta mixture and mix carefully. Transfer to a warmed serving bowl and serve sprinkled with flesh basil leaves.