Mediterranean Asparagus and Tuna Salad

1 pound asparagus (medium-size stalks)

6 Tbsp olive oil

1 Tbsp minced garlic

12 ounces fettucine

1 (7-ounce) can albacore tuna, drained and flaked

12 kalamata olives, pitted and sliced

1 cup Italian parsley leaves

3 – 4 Tbsp fresh lemon juice, or more to taste

1 tsp dried leaf oregano

salt and freshly ground pepper to taste

crumbled feta cheese, as desired

Trim asparagus, then blanch until crisp-tender. Drain and cut at an angle into 1-inch pieces. Place in a mixing bowl.

Heat 2 Tbsp olive oil in a small, nonstick pan. Add garlic, saute until golden; add to asparagus.

Cook pasta in a large pot of boiling salted water, according to directions on package. Drain, rinse in cold water, drain. Toss pasta with asparagus and garlic, the remaining 4 tablespoons olive oil, the tune, olives, parsley, lemon juice and oregano. Season with salt and pepper.

Serve at room temperature or chill slightly. Top with feta cheese.

Serves 5 – 6.