Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

366 calories; calories from fat 25%; fat 10.3g; saturated fat 1.5g; mono fat 6.4g; poly fat 1.4g; protein 18.4g; carbohydrates 50.1g; fiber 3.4g; cholesterol 15mg; iron 4.1mg; sodium 467mg; calcium 69mg.
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