Pasta Niçoise
This salad is a take off from the classic salad Niçoise, but is much more substantial as it contains pasta, which is filling. Fresh tuna steaks are cooked under the grill, cut into small pieces and added to freshly boiled pasta, green beans and sliced black olives, baby plum tomatoes and anchovy fillets. Capers are thrown in and the salad is then coated in a delicious dressing of olive oil, lemon juice, crushed garlic and torn basil leaves.
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Pasta Niçoise recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 12 oz (350 g) of fresh tuna steaks
- 8 oz (225 g) of pasta bows (farfalle)
- 6 oz (175 g) of green beans, ends trimmed
- 4 oz (115 g) of baby plum tomatoes, halved
- 1 oz (30 g) of pitted black olives
- 8 anchovy fillets
- 2 tbsp of capers
- Salt and pepper
- Fresh basil to garnish
For the dressing
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 tbsp of torn basil leaves
- 1 garlic clove, crushed
- ½ tsp of finely grated lemon rind
Method
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- Cook the pasta in boiling water with 1 tbsp of olive oil until just al dente. Drain and set to one side, keeping the pasta warm.
- Prepare a pan of salted boiling water and cook the green beans for 5 - 6 minutes, until just tender. Drain and add to the pasta.
- In the meantime, preheat the grill and season the tuna steaks with a little salt and pepper.
- Place the tuna steaks under the grill and cook for about 10 minutes, turning the fish once halfway through cooking.
- Remove from the grill and leave to cool on kitchen paper.
- Slice the olives and add to the pasta together with the tomatoes, capers and anchovy fillets.
- Break the tuna into small pieces and add to the other ingredients.
- Mix the ingredients together with a spoon.
- Place all of the dressing ingredients together in a jar with a screw-top lid and shake thoroughly. Pour over the pasta and stir well. Check the seasoning and adjust if necessary.
- Transfer the salad to a serving dish or individual plates and garnish with the torn basil leaves. Serve.
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