I did not say "good solid recipe" as this website falsely posted, I wrote "how can you have any kind of nicoise w/o the nicoise? Please include a handful of olives...if you can't get nicoise chop a few kalamata's." Also decrease pasta to 3 cups and increase dressing by 1/2 again THEN it is very good!
Tuna Niçoise Pasta Toss
More From Cooking Light
Amount per serving
- Calories: 366
- Calories from fat: 25%
- Fat: 10.3g
- Saturated fat: 1.5g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.4g
- Protein: 18.4g
- Carbohydrate: 50.1g
- Fiber: 3.4g
- Cholesterol: 15mg
- Iron: 4.1mg
- Sodium: 467mg
- Calcium: 69mg
- 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
- 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.
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