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So, start with your tomatoes. In a small bowl, combine the tomatoes, grated garlic and 3 Tbs. oil. Add a pinch of salt and let this sit all day if you can. A few hours is fine, too.
Heat the canola oil in a small frying pan and add the capers (in two batches if needed) to the hot oil. Let sizzle and blister about one minute. They’ll open up and darken quickly. Spoon them out onto a paper towel to drain.
After you’ve hardboiled your eggs, don’t dump the water! Add the cut-up green beans to the water and cook for two minutes, until they pop in color but are still nearly crunchy. Pop them into the ice water with the eggs to stop the cooking.
Boil your pasta in salted water until it’s al dente. Save a little of the starchy pasta water and drain the rest. As your pasta cools, add a little oil and the water to create a thin sauce, and so that the pasta doesn’t stick and become gummy.
When you’re ready to eat, combine the cooked pasta, marinated tomatoes, tuna, red onion, halved hard boiled eggs, blanched green beans and crispy capers in a large bowl. Squeeze half a lemon over the top and serve! You can toss at any time, and add more oil, salt and lemon until it’s perfect. The tomatoes have oil in them, but you’ll need more. Trust me. Get it silky and glossy and vibrant and divine.
Serves 4-6!