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Categories:
extra-virgin olive oil lemon juice balsamic vinegar shell pasta green beans tuna olive oil salt eggs bibb lettuce cherry tomatoes anchovy olives
Viewed: 6 - Published at: a year agoIngredients
- 1/4 cup plus 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp whole-grain mustard
- 1 lb (450g) dried shell pasta
- 6 oz (140g) green beans, trimmed
- 2 tuna steaks, 1 lb (450g) total
- Olive oil, for the pasta and for brushing
- Salt and freshly ground black pepper
- 2 hard boiled eggs, peeled and quartered
- 1 Bibb lettuce, leaves separated
- 8 oz (225g) cherry tomatoes, halved
- 12 canned anchovy fillets, rinsed
- 2/3 cup pitted Kalamata olives
Method
- To make the dressing, whisk the oil, lemon juice, vinegar, and mustard until combined.
- Cook the pasta in a large pot of lightly salted water over high heat according to the package instructions until tender.
- Drain, rinse under cold running water, and drain well.
- Transfer to a large bowl and toss with a little olive oil.
- Meanwhile, cook the beans in a saucepan of salted boiling water for 45 minutes, or until crisp-tender.
- Drain, rinse under cold water, and pat dry.
- Add to the pasta.
- Preheat a ridged grill pan over high heat.
- Brush the tuna lightly with oil and season with salt and pepper.
- Place on the grill pan and cook, turning once, for about 4 minutes, until seared but rare inside.
- Cut the tuna into bite-sized pieces and add to the pasta.
- Add the eggs, lettuce, tomatoes, anchovies, and olives.
- Just before serving, add the dressing and toss well.
- Season with salt and pepper.
- Serve at once.
