Tuna Niçoise Pasta Toss

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

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

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.

May 1997
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