This is great twist on Nicoise, featuring tuna and eggs for a healthy no cook pasta sauce.
Ingredients
- 2 cups Greek olives, pitted and halved
- 2 cups fresh green beens, cut into 1 1/2" pieces
- 1/2 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 2 Tbs Dijon mustard
- 1 Tbs fresh oregano, minced
- 1 20 ounce can tuna fish, water packed
- 1 shallot, minced
- 4 hard boiled eggs
- 1 tsp anchovy paste
- 1/4 tsp sea salt
- 1/4 black pepper, freshly ground
- 1 pound small or medium shell pasta, cooked al dente
Directions
- Blanche the green beans.
- Combine olives, green beans, lemon juice, olive oil, mustard, and oregano in a large bowl.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours.
- Drain the tuna and add to the bowl.
- Slice the cooked eggs and add to the bowl.
- Gently mix in the anchovy past, salt, and pepper.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours.
- Add the pasta and toss.
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