Tuna Niçoise Pasta Salad

By Lunds & Byerlys

June 27, 2024

Based on the classic Salade Niçoise, this version has the same key elements — eggs, tomatoes, olives and preserved fish — but with a pasta base (instead of the usual potatoes or beans) and a tuna twist. Add in briny capers, tangy Dijon and earthy shallots, and you have a salad with big, bold flavors, eye-catching colors and vibrant, complementary textures. It’s a treat for your senses and a delightful dinner or satisfying side dish any time of year.

SERVINGS

4

PREP TIME

20 min

COOK TIME

15 min

Ingredients

  • ⅓
    cup plus 1 tablespoon extra virgin olive oil
  • 2
    tablespoons red wine vinegar
  • 2
    anchovies, minced
  • 1
    tablespoon minced shallots
  • 2
    teaspoons Dijon mustard
  • 1
    garlic clove, minced
  • Kosher salt, to taste
  • 12
    ounces fusilli, rotini, or gemelli pasta
  • 6
    ounces French green beans
  • 1
    cup halved cherry tomatoes
  • 3
    hard-boiled eggs, quartered
  • 6
    ounces oil-packed tuna, drained and rough chopped
  • 2
    tablespoons chopped pitted Castelvetrano olives
  • 2
    tablespoons chopped pitted Kalamata olives
  • Capers, drained, for garnish
  • Fresh chopped dill, for garnish
  • Fresh torn basil, for garnish

Directions

  1. 1

    In a medium bowl, combine the olive oil, red wine vinegar, anchovies, shallots, Dijon mustard and garlic. Whisk vigorously until emulsified, about 2 minutes. Season with salt and set aside.

  2. 2

    Fill a large pot halfway with water and bring to a boil over high heat. Season heavily with salt and add the pasta. Cook the pasta for 11 minutes, then add the green beans to the pasta and water. Cook for 1 minute until the pasta is al dente and the green beans are just tender.

  3. 3

    Strain the pasta and green beans and rinse with cold water. Transfer them to a large bowl and add half of the dressing. Toss to coat well.

  4. 4

    Transfer the pasta and green beans to a large serving platter. Place the cherry tomatoes, hard-boiled eggs, tuna, Castelvetrano olives and Kalamata olives on top.

  5. 5

    Drizzle the remaining dressing over the pasta salad and garnish with the capers, dill and basil.

  6. 6

    Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Dishing Out Health

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