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Tuna, green beans and black olives (the key ingredients in a Niçoise salad) team up in this new twist on a perennial favourite.
Ingredients
1/4 pound (115g) fresh green beans, sliced diagonally into 1-inch (2.5cm) pieces and lightly steamed
1/4 cup (170g) pitted Kalamata olives
1/2 cup (90g) red onion, chopped
1/2 cup (20g) flat leaf parsley, minced
1 Tbsp (7g) capers (optional)
16 cherry tomatoes, halved
1 clove garlic, minced
2 Tbsp (30mL) olive oil
3 Tbsp (45mL) red wine vinegar
1 tsp (5g) Dijon mustard
1 Tbsp fresh oregano, minced
2 6 1/2-ounce (185g) cans water-packed tuna, drained and flaked
1 pound (455g) rotini (corkscrew pasta)
Directions
Combine green beans, olives, onion, parsley, capers and tomatoes in a large bowl. Combine garlic, olive oil, vinegar, mustard, and oregano in a small jar and shake well. Pour dressing over vegetables and toss well. Let marinate in refrigerator 1 hour.
Cook rotini according to package directions. Rinse and drain well. Toss warm pasta with tuna and marinated vegetables. Serve immediately.
