Tex-Mex Stove Top Casserole

1 can of tuna

250g pasta noodles

½ cup sour cream

½ tsp black pepper

½ tsp salt

1 tsp paprika

1 cup cooked kidney beans

½ cup each of canned or frozen corn, green beans, and peas

2 tsp extra virgin olive oil

hot pepper (optional and to taste)

Cook noodles according to directions on package. Drain thoroughly and then add extra virgin olive oil (this prevents the noodles from drying out and sticking together).

Cover and allow to chill about 1 hour in the refrigerator (this is also optional, but I prefer mine to be cool, though you can serve this as a hot meal as well)

In a large bowl, mix together remaining ingredients. Stir until evenly mixed and coated with sour cream. Add noodles to mixture and toss.