Serves 4 (serving size: about 2 1/2 cups pasta salad and 1/4 cup tuna)
Photo: Hector Sanchez; Styling: Claire Spollen
6 ounces uncooked cavatappi pasta
12 ounces green beans or yellow wax beans, trimmed and halved
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
2 cups tomato wedges
1 tablespoon chopped fresh oregano
20 pitted kalamata olives, halved
4 cups chopped romaine lettuce
5 ounces canned or jarred sustainable white tuna packed in oil, drained and flaked
How to Make It
Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.
While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.
We really liked this.The cavatappi pasta is perfect for this, as the ridges in the pasta capture bits of fish and dressing. My only change was to use about half the amount of green and yellow beans and make up the difference with sliced gold bell pepper and marinated artichokes, which I think was a great idea. I also added some fresh basil. The key here is a really good quality tuna in olive oil--this is the time to spend more than you would on what goes into a tuna sandwich! All we needed on the side was a toasted french roll half with a dash of goat cheese.
This is a great and easy version of Salade Nicoise. While I prefer something closer to the original, this was a great meal for a hot day. Followed the recipe exactly except I used tuna packed in water. I think the dressing could use more flavor- maybe a touch of mustard or more lemon juice? But overall, this was pretty good with a crusty loaf of bread and a dry rose.
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