This Tuscan-style pasta salad is hearty enough to serve for dinner.
1/2 (1 pound) package pasta fusilli
1 small head fennel, sliced
1 tbsp. chopped fennel fronds
1/2 head radicchio, sliced
Handful pitted green olives, sliced
1 cup canned white beans, drained and rinsed
1/2 red onion, sliced
1/3 cup white wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
2 (6-ounce) cans tuna, drained, preferably packed in olive oil
2 handfuls arugula
Bring large part of water to a boil. Salt generously. Add pasta and cook until al dente.
Run pasta under cool water. Drain and add to bowl.
Add fennel, chopped fennel fronds, radicchio, green olives, white beans and red onion. Add white wine vinegar and olive oil. Season with salt and pepper. Toss. Add tuna and arugula. Lightly toss.
Yield: 4 servings.