Tuna and capers pasta, green beans with crunched kale

Tuna and capers pasta, green beans and crunch kale

Ingredients
6 to 8 (95 g) can of tuna capers
500 g spiral pasta, cook as per packet instruction
250 g green beans, cuts end off and cut into half
1/2 bunch of Kale
5-8 Tbs Truffle infused oil
Water for boil pasta
Salt and pepper

Method
Preheat oven 180 deg C. Bring water in a pot to boil, add 2 Tbs oil, and salt. Then add pasta to cook. Lined a baking tray with baking paper. Then put kale in a bowl, drizzle 3 tbs oil and season with salt. Transfer kale on to the tray and bake for 18-20 minutes.

Meanwhile, put beans in microwave safe dish and boil until tender about 7 – 14 minutes. Drain and set aside keep warm. Warm up the tuna with 3 Tbs oil in a bowl in the microwave for 2-5 minutes. Once pasta cooked, drain and put in to 4 individual bowl, add in the tuna and bean.Stir and mix well. Season with salt and pepper.

When kale is done and cool down, crunch them up and sprinkle them onto pasta and toss gently. Serve immediately.

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