Ingredients
The following ingredients have 2 Servings
- 6oz (180gr) green beans, trimmed, cut in half
- 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
- 1/2 yellow or orange bell pepper, sliced
- 9oz (270gr) canned tuna, drained, broken into chunks
- 2 eggs, hard cooked, quartered
- 1/2 cup black or green olives, (or both) pitted and halved
- 2 tbs fresh chives, chopped
- 1 1/4 cups (4.2oz, 125gr) pasta – bite-size, penne, fusilli
- 4 anchovy fillets optional
- Vinaigrette:
- 1/4 cup salad olive oil
- 2 tbs tarragon white wine vinegar
- 1 tbs Dijon-style mustard
- 1 tbs lemon juice
- 1 tbs fresh tarragon, chopped
- 2 tbs chives, chopped
Instruction
- Cook pasta according to package directions.
- Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.
- Add beans and blanch for 3 minutes.
- Drain and rinse with cold water.
- Vinaigrette:
- Whisk vinegar, mustard and lemon juice.
- Slowly add oil, whisking until it emulsifies.
- Add tarragon, chives, stir and put into a large salad bowl.
- Add beans to vinaigrette.
- Add tomatoes, pepper strips, chives, olives and tuna to vinaigrette. Stir gently.
- When pasta is cooked, drain and add to mix in salad bowl.
- Toss lightly to combine.
- Quarter eggs and arrange on top.
- Garnish with anchovies, if desired, and serve.
