Pasta Niçoise

January 16, 2008 at 1:15 pm Leave a comment

It’s a lovely thing to find fresh tuna, and I love to come up with ways to eat it and keep it’s perfect flavor.  This pasta dish is the perfect thing for a light meal or even a picnic.  It’s inspired by the famous Salade Niçoise of France.  It comes together quickly and will disappear just as fast!

Pasta Niçoise
2 six oz. tuna steaks
1 C. green beans
2 carrots (peeled and cut into matchsticks)
1 eight oz. can of white beans
1 C. mixed baby salad greens
1 C. cherry tomatoes (halved)
1 C. whole-wheat tagliatelle pasta (cooked and drained)
2 Tbs. olive oil
1 Tbs. cracked black pepper
3 Tbs. lemon juice
6 Anchovy filets (finely minced)
Sea salt to taste

To Make:
Fill a large pot with water and bring to a boil. Place green beans and carrots in boiling water for 3 minutes. Remove, drain, and flush with cold water until cool. In a large bowl, toss together white beans, green beans, cherry tomatoes and carrots. Salt and Pepper tuna steaks. Heat 1 T. olive oil in skillet over medium-high heat. Add tuna steaks and sear about 1 minute on each side. (Should be browned on outside and pink in center). Remove tuna from pan and set aside. For the dressing, add remaining 1 T. olive oil, lemon juice, and anchovy filets to the skillet and cook for 2 mins. Stir in pasta to heat through. To serve, place mixed salad greens on each plate. Top with vegetables, pasta and add tuna to top. Season with sea salt to taste.

2 servings


Entry filed under: fish, light-meals, Pasta, salads. Tags: , , , , .

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