For the pasta, I suggest using Israeli couscous, which you can find in the ethnic foods aisle. It is sometimes called pearl pasta, and if you aren’t able to find it, substitute any small pasta such as orzo or datalini. You’ll need one cup of whichever shape pasta you decide to use.
I toss the pasta with a combination of diced tomatoes, cucumber and kalamata olives, but feel free to go nuts with the vegetables and add whatever you have on hand. Cubes of zucchini or yellow squash would be delicious additions.
You could use a bottled vinaigrette to dress this salad, but I prefer to make my own. For this salad, I just whisk up a simple combination of olive oil, lemon juice, herbs and capers.
The last step is folding in two cans of drained tuna. Use whatever you have in the pantry, either albacore or chunk light tuna. I really like the flavor of olive-oil packed tuna in this recipe.
The salad is enough for four hearty lunch portions.