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Tuna Niçoise Pasta Toss

Yield 5 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 3 tablespoons olive oil, divided
  • 1/3 cup diced shallots
  • 3 garlic cloves, minced
  • 4 cups uncooked cavatappi (spiral-shaped pasta)
  • 2 tablespoons minced fresh or 2 teaspoons dried tarragon
  • 2 tablespoons coarse-grained mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 (9-ounce) can solid white tuna in water, drained
  • Freshly ground pepper

Nutrition Information

  • calories 366
  • caloriesfromfat 25 %
  • fat 10.3 g
  • satfat 1.5 g
  • monofat 6.4 g
  • polyfat 1.4 g
  • protein 18.4 g
  • carbohydrate 50.1 g
  • fiber 3.4 g
  • cholesterol 15 mg
  • iron 4.1 mg
  • sodium 467 mg
  • calcium 69 mg

How to Make It

  1. Place potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender. Drain.

  2. Heat 1 tablespoon oil in saucepan over medium heat. Add shallots; saute 3 minutes. Add potatoes, beans, and garlic; cook 3 minutes, stirring occasionally.

  3. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

  4. Combine 2 tablespoons oil, tarragon, mustard, vinegar, and salt; stir well. Combine pasta, potato mixture, and tuna in a large bowl; toss well. Drizzle mustard mixture over pasta mixture, tossing gently to coat. Serve with freshly ground pepper.