6 1/8 oz. tuna, packed in water
3 tbsp. canola oil
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. salt
Freshly ground black pepper
8 oz. fresh green beans
2 stalks celery, cut at 45 degree angle into thin crescent slices
1 sm. red bell pepper, seeded & cut into julienne strips
1 tbsp. capers (optional)
1/4 c. minced fresh parsley
8 oz. sm. pasta shells, cooked

Combine oil, vinegar, mustard, salt and pepper. Break tuna into small pieces and add to dressing. Trim beans. Cook in pan of boiling water until crisp-tender, 10-12 minutes. Drain in colander and rinse under cold water. Cut beans into 1/2 inch pieces. Add to tuna mixture. Add remaining ingredients. Toss to mix thoroughly. Serves 4-6.