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Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Fish, Garlic, Herbs, Low-Sodium, Low-Sugar, Olives, Onions, Pasta, Salads, Seafood, Soups/Salads, Spring, Summer, 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.
Cooking Time: 10 minutes
Prep Time: 1 hr 15 min
Total Time: 1 hr 25 min
Yield: 6 servings
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)
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
