© J Sainsbury plc 2020
Tuna Niçoise pasta salad
This classic fish salad provides an easy, tasty summer treat
-
Ready in 22 minutes
-
Cooking time 12 minutes
-
Prep time 10 minutes
-
Serves 4
Ingredients
- 200g farfalle pasta
- 250g asparagus
- 4 medium free-range eggs
- 3 tbsp vegetable oil
- 2 tsp sun-dried tomato paste
- 2 lemons, juiced
- 1 clove garlic, finely chopped
- 400g tinned tuna steak in spring water, drained and flaked
- 160g cherry tomatoes, washed and quartered
- 90g black olives, halved
- 70g wild rocket
Method
-
1
Cook the pasta according to the instructions on the packet. Add the asparagus for the last 2-3 minutes. Drain.
-
2
Meanwhile, put the eggs in another small pan of water and boil for 7 minutes. Drain, then run under cold water to cool, peel and halve. Whisk together the oil, sun-dried tomato paste, lemon juice and garlic.
-
3
Gently mix together the drained pasta and asparagus with the drained and flaked tuna, cherry tomatoes, olives, eggs and rocket. Drizzle with the dressing to serve.
