Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 to 6 people
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Difficulty level: 3 out of 4
15 Ingredients
For the dressing
- 2tablespoons extra virgin olive oil
- 1tablespoons fresh lemon juice
- 1tablespoons balsamic vinegar
- 1teaspoons whole-grain mustard
- 450grams dried shell-shaped pasta
- 140grams green beans, trimmed
- 450grams tuna steaks
- 2tablespoons olive oil (for the pasta and for brushing)
- salt
- freshly ground black pepper
- 2 hard-boiled eggs, peeled and quartered
- 1 Bibb lettuce, leaves separated
- 225grams cherry tomatoes, halved
- 12 anchovy fillets, canned, rinsed
- 135grams pitted Kalamata olives
Method
Step 1 of 5
To make the dressing, whisk the oil, lemon juice, vinegar, and mustard until combined.
Step 2 of 5
Cook the pasta in a large pot of lightly salted water over high heat according to the package instructions until tender. Drain, rinse under cold running water, and drain well. Transfer to a large bowl and toss with a little olive oil.
Step 3 of 5
Meanwhile, cook the beans in a saucepan of salted boiling water for 4-5 minutes, or until crisp-tender. Drain, rinse under cold water, and pat dry. Add to the pasta.
Step 4 of 5
Preheat a ridged grill pan over high heat. Brush the tuna lightly with oil and season with salt and pepper. Place on the grill pan and cook, turning once, for about 4 minutes, until seared but rare inside.
Step 5 of 5
Cut the tuna into bite-sized pieces and add to the pasta. Add the eggs, lettuce, tomatoes, anchovies, and olives. Just before serving, add the dressing and toss well. Season with salt and pepper. Serve at once.
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