175 g of ties (pasta)
150 g fine green beans with the ends trimmed
250 grams of fresh tuna steaks (or two cans of tuna in water, drained)
115 g of tomatoes cut in half
8 anchovy fillets, drained on paper towels
2 tablespoons drained capers
25 g sliced black olives
Fresh basil leaves for garnish
Salt and pepper
3 tablespoon olive oil, basil
1 1/2 clove garlic crumpled
1 tablespoon lemon juice
½ teaspoon fine scratch lemon
1 tablespoon fresh basil leaves cut into strips
Cook the pasta in boiling pasta in water and a little salty, hot reserve.
Boil the green beans in a case of lightly salted water for about 5 minutes, drain and toss with pasta.
Heat the grill to medium temperature, wash the tuna dry with absorbent paper. Marinated on both sides with some black pepper. And grill it for 5 minutes on each side.
Let the tuna and drain on paper towels and chop the meat finely. Incorporate it into the pasta with tomatoes, anchovies, capers, and olives.
Dressing: mix all ingredients for dressing in a bowl and stir well, pour it over the pasta and garnish with basil leaves.