Seafood Nicoise Pasta Recipe

Name: Seafood Nicoise Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh tuna steaks; 4 cloves of fresh garlic, smashed and minced; 3 whole meyer lemons, zested and halved; 1 cup olive oil; 1 teaspoon dijon mustard; 2 containers organic baby romaine lettuce; 1/2 cup Nicoise olives; 4 hardboiled eggs, cooled and shelled; 2 containers organic cherry tomatoes; 1/3 pound organic fingerling potatoes, washed, cooked and cooled with skins on; 1 tin good anchovies; 1/3 pound harricot verts, cleaned, blanched and shocked to keep vibrant green; 4 teaspoons capers, drained; sea salt and pepper to taste; 1 pound farro fusili pasta, cooked to al dente

Servings: persons

2 fresh tuna steaks
4 cloves of fresh garlic, smashed and minced
3 whole meyer lemons, zested and halved
1 cup olive oil
1 teaspoon dijon mustard
2 containers organic baby romaine lettuce
1/2 cup Nicoise olives
4 hardboiled eggs, cooled and shelled
2 containers organic cherry tomatoes
1/3 pound organic fingerling potatoes, washed, cooked and cooled with skins on
1 tin good anchovies
1/3 pound harricot verts, cleaned, blanched and shocked to keep vibrant green
4 teaspoons capers, drained
sea salt and pepper to taste
1 pound farro fusili pasta, cooked to al dente

1
In a small bowl, whisk together half the smashed garlic, lemon juice, lemon zest and olive oil in a bowl. Add sea salt and pepper to taste. Pour over the fresh tuna steaks to marinate for 15 minutes. Set aside.
2
In another small bowl, whisk together the rest of the garlic, lemon juice, lemon zest, olive oil and dijon mustard adding sea salt and pepper to taste. Set aside, this is your dressing.
3
Grill the tuna steaks. About 4 minutes per side. Until just marked on the outside and a tiny bit pink in the center. Remove from the grill and let cool slighty. Break into uneven medium size pieces.
4
In the pot that you cooked your pasta in, toss together the cooked pasta and the dressing. Add the drained capers, olives, cherry tomatoes, and cooked fingerling potatoes. Toss to coat with the dressing. Adjust the seasonings.
5
Arrange pasta onto four soup plates. Add the grilled tuna pieces, the cooked haricot verts attractively atop.
6
Cut the egg into quarters and add to the arrangement. Top with two anchovie filets, and an additional squeeze of meyer lemon.
7
Serve warm.

1302

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 fresh tuna steaks, 4 cloves of fresh garlic, smashed and minced, 3 whole meyer lemons, zested and halved, 1 cup olive oil, and more.

Yes, Seafood Nicoise Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Nicoise Pasta

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