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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Pasta Niçoise
Prep and Cook Time: 20 minutes
Yield: Makes 6 servings
Ingredients:
3
eggs
12
ounces uncooked rotini pasta
1
bottle (8 ounces) Italian vinaigrette, divided
1
can (6 ounces) tuna packed in water, drained
1
cup frozen green beans, thawed
1/4
cup pitted black olives
Preparation:
1.
Place eggs in small saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low; simmer eggs 15 minutes. Pour off water and cover eggs with crushed ice or ice cubes. Rinse in cool water.
2.
While eggs are cooking, cook pasta according to package directions; drain and rinse in cool water.
3.
Reserve 1/4 cup vinaigrette. Toss pasta with remaining vinaigrette; place in serving bowl or on individual plates.
4.
Arrange tuna, beans and olives on top of pasta. Peel eggs and cut into wedges; arrange on pasta. Drizzle with reserved vinaigrette.
Nutritional Information:
| Serving Size: | |
| Sodium | 662 mg |
| Protein | 15 g |
| Fiber | trace g |
| Carbohydrate | 22 g |
| Cholesterol | 115 mg |
| Total Fat | 23 g |
| Calories | 351 |
Dietary Exchange:
| Fat | 4-1/2 |
| Meat | 2 |
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
French
