Niçoise pasta salad
Delight your taste buds with this delectable Niçoise pasta salad, bursting with flavors of tuna, olives, cherry tomatoes, and crisp vegetables. Perfect for a light and refreshing meal!
Ingredients:
- 1 baguette (about 16-inches long)
- ½ cup plus 1 tablespoon olive oil, divided
- 1 cup loosely packed fresh basil leaves, torn
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 small red onion, thinly sliced
- 1 (6-oz can) solid white tuna in spring water, drained and flaked
- 170g green beans, trimmed and halved crosswise
- ¾ cup pitted Niçoise olives, coarsely chopped
- ½ cup roasted red peppers, torn if large
- ½ cup packed fresh flat-leaf parsley leaves and tender stems
Instructions:
- Cut the baguette in half lengthwise, not cutting all the way through. Apply 1 tablespoon of oil on the bottom half and place basil leaves on it. Keep it aside.
- Mix vinegar, mustard, salt, and black pepper in a big bowl. Add onion and mix well. Allow it to marinate for about 10 minutes. Take out the onion and layer it on the basil. Keep the vinegar mix aside.
- Gradually blend the remaining ½ cup of oil into the vinegar mix. Put in tuna, green beans, and olives. Mix and then put everything on the baguette. Sprinkle red peppers and parsley on top, and close the baguette.
- Cover the baguette tightly with plastic wrap and position it between two baking sheets. Place a heavy skillet on the upper baking sheet to press it down.
- Cool and press it for 1 to 4 hours. Uncover and cut into 4 sandwiches.
Summary:
- Calories: 2684 kcal
- Fat: 148 g
- Protein: 104 g
- Carbs: 233 g
- Potassium: 2878 mg
- Magnesium: 292 mg