Tuna Niçoise Fusilli
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
61
Spice
46
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Fennel (diced 1/4-inch)1 cup
Extra-Virgin Olive Oil3 tbsps
Parsley (chopped flat-leaf)1
Salt340 g
Fusilli (dried)Directions:
1
Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley
2
Season with salt and pepper
3
Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente
4
Drain pasta well and add to the tuna and vegetables
5
Carefully fold together with a rubber spatula, trying not to break up the tuna
6
Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley
7
Serve at room temperature
8
Combine the fennel, diced pepper, tuna, olives, beans, oil, capers, and 2 tablespoons of the parsley
9
Season with salt and pepper
10
Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente
11
Drain pasta well and add to the tuna and vegetables
12
Carefully fold together with a rubber spatula, trying not to break up the tuna
13
Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley
14
Serve at room temperature