Tuna Nicoise Pasta Salad

Tuna Nicoise Salad - This Tuna Nicoise salad is bursting with new season flavours with juicy tomatoes, beans and basil, and delicious salty olives and caper over pasta.

This Tuna Nicoise salad is bursting with new season flavours with juicy tomatoes, beans and basil, and delicious salty olives and caper over pasta.

5 from 2 votes

Print Pin

Course: Main Course

Cuisine: Mediterranean

Keyword: Easy dinner, Nicoise salad, Pasta, Pasta Dinner, Pasta salad, Quick dinner, Tuna, Tuna Nicoise Salad

Total Time: 30

Servings:

Equipment

Saucepan
Stovetop
Pot

Ingredients

4 eggs
150 g green beans
200 g baby tomatoes
½ cup pitted kalamata olives
2 tablespoon baby capers
1 cucumber medium
½ bunch basil
40 g parmesan block
350 g conchiglie pasta or other short pasta
425 g tuna in oil good quality
⅓ cup olive oil
2 tablespoon red wine vinegar
½ teaspoon Dijon mustard
Salt and pepper

Instructions

Put eggs in a saucepan of room temperature water, cover and place on high heat. Once it reaches a rolling boil, take off the heat and place a lid on the saucepan, and set a timer for 6 minutes. Meanwhile continue to the next step >
4 eggs
Place a large pot of salted water on the stove to boil.
Trim green beans and slice into 2 cm lengths. Halve baby tomatoes. Measure out olives and capers. Slice cucumber into half moons. Remove the leaves from the basil. Shave parmesan into flakes using a peeler.
150 g green beans, 200 g baby tomatoes, ½ cup pitted kalamata olives, 2 tablespoon baby capers, 1 cucumber, ½ bunch basil, 40 g parmesan
Once the pot of water is boiling, add pasta and cook for 8 minutes (or 2 mins less than al dente).
350 g conchiglie pasta
Use a fork to remove tuna from the can and flake it into a bowl or onto a plate. Reserve the oil from the can.
425 g tuna in oil
Once the egg timer goes, use a slotted spoon to remove the eggs from the saucepan and into a bowl of cold water. Pop some ice cubes in the water if you have them (but don’t worry if you don’t).
To make the dressing, you can use the remaining oil from the tuna, and supplement with additional olive oil to make up the quantity in the ingredients. Mix this with red wine vinegar, Dijon mustard, salt and pepper. Think of it like a salad dressing version of a dirty martini! :)
⅓ cup olive oil, 2 tablespoon red wine vinegar, ½ teaspoon Dijon mustard, Salt and pepper
Once the pasta timer goes, add green beans and cook for a further 1-2 minutes, until pasta is al dente and beans are green. Drain and place in a large serving bowl.
You can portion out plain pasta and beans for your child now and serve it on their plate.
150 g green beans
Peel eggs and slice in half, and place on top of the beans and pasta. If you served your child plain pasta and beans, add egg to their plates now too.
To serve kids, add tomatoes, cucumber and tuna to their plates.
To serve adults, arrange tuna, tomatoes, olives, capers, cucumber, basil leaves, egg and shaved parmesan over the pasta and beans, then pour over dressing.
200 g baby tomatoes, ½ cup pitted kalamata olives, 1 cucumber, ½ bunch basil, 40 g parmesan, 425 g tuna in oil, 2 tablespoon baby capers

Nutrition