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Fresh Tuna Pasta, Nicoise-Style

In this French pasta salad classic, we update it a bit using fresh tuna.  But if you can’t find fresh tuna, simply use canned tuna in water and follow the same procedure for marinating and heat it up in a saute pan instead of grilling it.

Yield: 6 portions


  • 6-8 pieces Anchovy fillet, chopped
  • 1 teaspoon thyme
  • 2 pieces garlic chopped
  • 1/4 cup calamansi juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon-style mustard
  • 1 cup olive oil
  • to taste freshly ground black pepper
  • 250 grams green beans or Haricots verts, trimmed and blanched, cut into 1″ lengths
  • 500 grams whole-wheat rotini pasta, cooked
  • 500 grams fresh 1″ tuna steaks, cut into 1″ cubes
  • 250 grams tomatoes, peeled, seeded and chopped
  • 1/2 cup black olives, pitted


  1. Prepare marinade/dressing: Blend together anchovy, thyme and garlic.  Add calamansi juice, balsamic vinegar, mustard and pepper.  Whisk to form a paste-like consistency.  Slowly pour in oil, continuously whisking until dressing thickens.
  2. Add about 5 tablespoons each of the dressing to the cooked green beans and pasta.
  3. Skewer tuna onto BBQ sticks and coat with 5 tablespoons of marinade.  Cover and set aside in refrigerator for 1 hour.
  4. Heat griller or grill pan.  Coat with oil to prevent sticking.
  5. Add tuna and cook 2 minutes each side.  Baste and cook more minutes.
  6. Assemble salad with the pasta, green beans, tomatoes and olives.  top with tuna pieces and leftover dressing.

Nutrition Facts Per Serving:

  • Calories (kcal) 566
  • Carbohydrates (g) 19
  • Protein (g) 29
  • Fat (g) 41

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