Pasta with Tuna, Cannellini and Fresh Tomato Sauce

Total time: 25 minutes
   This is a cross between a winter pasta dish and a summer pasta salad; quick, simple, great for midweek.

 Ingredients:

• 9oz (270gr) tuna
• 1 3/4 cup (15oz, 450gr) cannellini beans
• 2 ribs celery
• 1/2 cup green or Kalamata or Greek olives
• 4 garden fresh tomatoes
• 2 tbs fresh snipped chives
• 2 tbs fresh snipped oregano
• 1 tbs salad olive oil
• 1 tbs white balsamic vinegar
• 1 1/4 cups (4.2oz, 120gr) pasta,  penne, fusilli

 Instructions:

• Cook pasta according to package directions.
• Drain tuna and put into a large salad bowl.
•  Drain and rinse beans.  Add to tuna.  
• Snip herbs and add to bowl. 
• Thinly slice celery and add to bowl. 
• Slice olives, add. 
• Cut the tomatoes in half. 
• Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin.  You'll have to press a bit, but not too hard, be careful not to grate your hand. 
• Repeat with as many halves as you think you want/need.  You end up with fresh tomato sauce with no skin... and no cooking.  Depending on size of tomatoes you will want to do 3 or 4. 
• Add to bowl and toss all to combine. 
• Drain pasta and add pasta to bowl.  Stir to combine. 
• Add olive oil, white balsamic vinegar, and stir gently. Serve.