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1
Heat large covered saucepot of salted water to boiling on high.
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2
Add pasta and cook as label directs, adding green beans to saucepot 2 minutes before pasta is done.
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3
Meanwhile, sprinkle tuna with 1/4 teaspoon salt to season both sides.
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4
In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.
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5
Add tuna and cook 2 minutes on each side.
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6
Reduce heat to medium; cover skillet and cook 5 to 8 minutes longer or until tuna is almost opaque throughout, turning over once halfway through cooking.
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7
Transfer tuna to plate.
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8
To same skillet, add remaining 1 teaspoon oil.
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9
Reduce heat to medium; add onion and garlic, and cook 6 to 8 minutes or until lightly browned and tender, stirring occasionally.
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10
Stir in tomatoes, capers, lemon peel, and crushed red pepper; heat to boiling on medium-high.
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11
Boil 1 minute.
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12
While vegetables are cooking, with 2 forks, flake tuna into bite-size pieces.
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13
Reserve 1/4 cup pasta cooking water.
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14
Drain pasta and green beans, and return to saucepot; stir in vegetable mixture from skillet, flaked tuna, chopped parsley, and reserved pasta cooking water, and toss to coat.
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15
Transfer to warm bowls, and garnish each serving with caper berries if you like.
