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

1. Blanche the green beans.
2. Combine olives, green beans, lemon juice, olive oil, mustard, and oregano in a large bowl.
3. Cover the bowl with cling wrap and refrigerate for at least 3 hours.
4. Drain the tuna and add to the bowl.
5. Slice the cooked eggs and add to the bowl.
6. Gently mix in the anchovy past, salt, and pepper.
7. Cover the bowl with cling wrap and refrigerate for at least 3 hours.
8. Add the pasta and toss.

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