Pasta Niçoise

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
Ingredients:
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.

Yield:
2 servings