Whole Wheat Nicoise Salad

matt · 5 November 2023
Date Posted
Ingredients
  • 12 oz (375 g) whole-wheat or high-fibre pasta
  • Salt
  • 2 cups (500 mL) halved green beans, about 8 oz (250 g)
  • 2 tbsp (30 mL) olive oil
  • 2 cloves garlic, minced
  • ¼ cup (60 mL) fresh lemon juice
  • 3 eggs
  • Freshly ground pepper
  • 3 cans (each 80 g) tuna packed in olive oil, drained
  • ¼ cup (60 mL) Niçoise or other black olives
  • 2 tbsp (30 mL) chopped fresh chives
Body
  1. Cook pasta in a large pot of boiling salted water until al dente, adding green beans for the last 2 minutes.
  2. Meanwhile, heat oil in a small skillet over medium-low heat. Cook garlic, stirring, for about 3 minutes or until softened and fragrant, but not browned. Stir in lemon juice and bring to a boil. Remove from heat.
  3. Whisk eggs with ½ tsp (2 mL) salt and pepper, to taste, in a medium bowl. Gradually whisk garlic mixture into egg mixture.
  4. Drain pasta and beans, reserving 1 cup (250 mL) cooking water. Return pasta to the pot off the heat. Whisk ½ cup (125 mL) of the cooking water into egg mixture, then quickly toss with the hot pasta to coat evenly. Add more of the reserved cooking water to thin sauce as desired.
  5. Add tuna and olives and season with salt and pepper; toss gently to combine. Portion pasta into warmed bowls and sprinkle with chives.
  6. Serves 4