Fine Cooking Magazine - November/December 2020

Servings: 4

In this riff on the classic composed salad from the south of France, spaghetti is tossed with seared tuna, green beans, olives, and, of course, ripe tomatoes.

Ingredients

3 Tbs. olive oil
2 Tbs. sherry vinegar
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
12 oz. dried spaghetti
6 oz. green beans, trimmed and cut on the diagonal into 1-inch pieces
1-1/2 lb. large tomatoes, cored and cut into 1/2-inch pieces
1/4 cup Niçoise olives, pitted and halved
3 Tbs. capers in vinegar (don’t drain)
3 Tbs. thinly sliced fresh basil, plus small leaves for garnish
1 lb. fresh tuna steak (1-1/2 inches thick), cut into 1-1/2-inch-wide strips

Calories (kcal) : 650
Fat Calories (kcal): 180
Fat (g): 21
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 12
Cholesterol (mg): 45
Sodium (mg): 840
Carbohydrates (g): 75
Fiber (g): 7
Protein (g): 41

Preparation

In a large bowl, whisk 2 Tbs. of the olive oil with the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Set aside.
Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions for al dente, adding the green beans to the water when 2 minutes remain.
Drain the spaghetti and beans and toss with the vinaigrette. Add the tomatoes, olives, capers, and basil, and toss. Season to taste with more pepper.
Season the tuna on all sides with salt and pepper. In a large heavy-duty skillet, heat the remaining 1 Tbs. olive oil over high heat until shimmering hot. Sear the tuna on all sides, about 30seconds per side. Transfer to a cutting board, tent with foil, and let rest for 5minutes. Cut crosswise into 1/4-inch-thick slices.
Divide the pasta and vegetables among four wide, shallow bowls, top with the tuna, and garnish with the basil leaves.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Sherry Vinegar
Buy Now
IN THIS RECIPE
Dijon Mustard
Buy Now
IN THIS RECIPE
Black Peppercorns
FEATURED
Rhubarb

Reviews

Rate or Review

Reviews (3 reviews)

BwarengaGriggs | 10/12/2019
Tasty recipe!! Thank you for this!
I made yesterday and it was amazing!
Before I always cook only this - https://oneperfectdayblog.net/pasta-sauce/
Vegan Healthy Pasta!))
JanetPCooley | 05/17/2019
Very tasty and delicious!
Maya_B | 07/14/2015
This was really good! Loved the fresh take on salade nicoise. The seared tuna and mix of other veggies and pasta were just perfect.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Pasta Niçoise
Yield: 4 servings
Cuisine: French
Ingredients: 3 Tbs. olive oil; 2 Tbs. sherry vinegar; 2 tsp. Dijon mustard; Kosher salt and freshly ground black pepper; 12 oz. dried spaghetti; 6 oz. green beans, trimmed and cut on the diagonal into 1-inch pieces; 1-1/2 lb. large tomatoes, cored and cut into 1/2-inch pieces; 1/4 cup Niçoise olives, pitted and halved; 3 Tbs. capers in vinegar (don’t drain); 3 Tbs. thinly sliced fresh basil, plus small leaves for garnish; 1 lb. fresh tuna steak (1-1/2 inches thick), cut into 1-1/2-inch-wide strips