Pasta Salad Nicoise With Broiled Tuna Recipe
Servings: 6
Ingredients
- 4 ounce fresh green beans trimmed
- 12 ounce tri-shaped pasta (mix of penne,
- Â Â rotini and shells) or possibly any 1 shape
- 10 ounce tuna steak 3/4" thick
- 1/2 c. crumbled Feta cheese or possibly grated
- Â Â Parmasan cheese
- 1/2 c. slivered fresh basil leaves
- 2/3 c. thinly-sliced green onions
- 12 x pitted Kalamata olives coarsely minced
- 12 x cherry tomatoes halved
- 1/4 c. extra virgin olive oil
- 2 Tbsp. Dijon-style mustard
- 2 Tbsp. red wine vinegar or possibly balsamic vinegar
- 2 Tbsp. lemon juice
- 2 tsp honey
- 3 x garlic cloves chopped or possibly pressed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Seafood Alternatives: salmon, cooked shrimp, grilled scallops, smoked trout
- Combine all the vinaigrette ingredients in a small bowl and whisk well; pour all but 2 Tbsp. into a large serving bowl and set aside.
- Preheat the broiler or possibly grill. Bring 4 qts of water to a boil in a large pan. Add in the beans and boil 4 min. Remove the beans with a slotted spoon and run under cool water to chill. Cut the beans into 1-inch pcs and set aside.
- Bring the water back to a boil (add in 1 tsp. salt to water if you like), add in the pasta and boil uncovered till tender, 10 to 12 min. Drain; run under cool water till completely chilled. Drain well.
- Brush the tuna with 1 Tbsp. of the remaining vinaigrette. Broil 1 to 2 inches from the heat for 3 min. Turn and broil till the tuna is light pink in the center, 2 to 3 min longer. (Alternatively, grill 6 to 8 inches above warm coals, turning once, 2 to 3 min per side). Set aside to cold.
- Add in the pasta to the bowl with the vinaigrette. Stir in the beans, cheese, basil, green onions and olives. Slice the tuna into very thin strips and toss with the remaining Tbsp. of vinaigrette. Very gently stir the tuna into the salad, then spoon the salad onto a serving platter or possibly individual plates. Garnish with the cherry tomatoes.
- This recipe yields 6 servings.
- Comments: Seafood in this salad can be either warm or possibly chilled, so its a great way to use leftover seafood. Why not plan to cook extra seafood one night, so which you can make this easy recipe next
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 148 | 60% |
| Total Fat 16.77g | 21% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 560mg | 23% |
| Potassium 739mg | 21% |
| Total Carbs 21.32g | 6% |
| Dietary Fiber 6.5g | 22% |
| Sugars 9.67g | 6% |
| Protein 6.04g | 10% |
