Look for Mediterranean white tuna at specialty markets. This premium product makes a difference in this salad.
8 ounces haricots verts, trimmed and halved
8 ounces uncooked cavatappi pasta
1 (7.76-ounce) can solid white tuna, packed in oil
1 cup grape tomatoes, halved
1/3 cup niçoise olives, pitted
2 tablespoons minced shallots
2 tablespoons capers, drained
2 tablespoons extravirgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 anchovy fillets, drained
How to Make It
Cook beans in boiling water 3 minutes; remove with a slotted spoon. Rinse under cold water; drain. Place beans in a large bowl. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Add pasta to beans.
Drain tuna through a sieve over a bowl, reserving oil. Flake tuna with a fork. Add tuna and next 4 ingredients (through capers) to bowl; toss. Combine reserved oil, olive oil, and remaining ingredients in a blender; process until smooth. Pour oil mixture over pasta mixture; toss to coat.
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This is very good. I've made it twice, and the 2nd time used a yellowfin tuna canned in oil with roasted garlic. Makes a good summer dinner with a piece of corn on the cob or a bowl of tomato soup. FYI "cavatappi" means "corkscrew" in Italian.
GOOD SALAD. I have made this salad before using the exact ingredients cavatappi noodles and nicoise olives...unable to find in local stores here so I used cork screw noodles and combination of greek olives. Turned out great. My husband took left overs for lunch. This is a meal in one!
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