Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Fish, Garlic, Herbs, Olives, Onions, Pasta, Salads, Seafood, Soups/Salads, Tomatoes, Tuna
Tuna, green beans and black olives (the key ingredients in a Niçoise salad) team up in this new twist on a perennial favorite.
Preparation facts
Cooking Time: 10 minutes
Prep Time: 1 hr 15 min
Total Time: 1 hr 25 min
Yield: 6 servings
Ingredients
1/4 lb (115g) fresh green beans, sliced diagonally into 1-inch (2.5cm) pieces and lightly steamed
1/4 cup (170g) pitted Kalamata olives
1/2 cup (90g) red onion, chopped
1/2 cup (20g) flat leaf parsley, minced
1 Tbs (7g) capers (optional)
16 cherry tomatoes, halved
1 clove garlic, minced
2 Tbs (30mL) olive oil
3 Tbs (45mL) red wine vinegar
1 tsp (5g) Dijon mustard
1 Tbs fresh oregano, minced
2 6 1/2-ounce (185g) cans water-packed tuna, drained and flaked
1 lb (455g) rotini (corkscrew pasta)
Directions
Combine green beans, olives, onion, parsley, capers and tomatoes in a large bowl. Combine garlic, olive oil, vinegar, mustard, and oregano in a small jar and shake well. Pour dressing over vegetables and toss well. Let marinate in refrigerator 1 hour.
Cook rotini according to package directions. Rinse and drain well. Toss warm pasta with tuna and marinated vegetables. Serve immediately.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
