Summer Salads - Tuna, Shrimp or Salmon

1/2 pound green beans, trimmed, cut into 1 inch pieces
3/4 pound rotini or other spiral pasta
1 pound tuna and/or shrimp, or salmon
1 large tomato, seeded and chopped
5 green onions
1/2 cup chopped, pitted, black olives
3/4 cup mayonnaise
1/2 teaspoon celery salt
2 tablespoons balsamic vinegar
salt & pepper to taste

Place tuna, etc in a backing dish. Breush both sides with a flavored olive oil. Bake in 400 degree oven for 10-12 minutes. Remove from oven and transfer to a large bowl, discarding the excess cooking liquid. Allow to cool. Break into small pieces.

In a large pot of salted, boiling water, cook green beans until tender crisp, about 4 minutes. Drain beans into a colander, reserving liquid. Rinse under cold water to cool. Drain.

Bring reserved water to boil. Add pasta and cook until al dente, about 6 - 8 minutes. Drain pasta in colander and rinse under cold water. Drain.

Add to cooked tuna, etc, the green beans, tomato, black olives, pasta and green beans. In a separate bowl, mix mayonnaise, balsamic vinegar and celery salt. Season to taste with salt and pepper. Mix dressing into pasta and serve.