Fusilli Salade Niçoise

Château Musar
Image of Château Musar via Snooth

Serves 4 people

This recipe requires about 2 hours start to finish, including 1 hour marinating time on tuna. Imagine traveling to an outdoor market in the south of France.  You come across some ingredients and decide to go home to make a tasty yet healthy dish.  Depending on what seasonal ingredients are available, the wine pairing will change.  This is a spring and summer inspired pairing. Rosé serves as a pleasant combination that compliments the wide range of flavors you’ll taste in this saladChateau Musar is a legendary winery largely unknown.  The rosé is made with 100% Cinsault, which is similar to a syrah or Grenache.  It’s bone dry, but with enough residual sweetness from the sugars in the wine grapes.

INGREDIENTS SALAD 1 8 OZ tuna fillet (can substitute canned albacore tuna) 1 TSP Dijon mustard 3 TBSP olive oil 1 TBSP red wine vinegar 1 LB. Whole Wheat Fusilli pasta 8 anchovy fillets, drained and chopped ½ red onion, thinly sliced 2 celery stalks, chopped 3 Roma tomatoes, sliced into quarters 1 Red bell pepper, seeded and chopped 18 Niçcoise olives, pitted and halved

DRESSING 6 TBSP. Extra Virgin Olive Oil 2 TBSP lemon juice 14 basil leaves, chopped 1 garlic clove, minced ½ TSP sugar or Splenda® salt and pepper to taste 2 cooked eggs, sliced

In small mixing bowl, mix together Dijon mustard, red wine vinegar and 3 TBSP olive oil.    Cover tuna fillet with mixture, let stand 1 hour.

If using canned albacore tuna, skip this step and just marinate for 1 hour in mixture. Preheat broiler.  Broil tuna for 3 minutes (or until browned) each side four inches from heat source.  Transfer to a medium bowl and break tuna into chunks.

In large pot, boil pasta with pinch of salt until tender.  Drain pasta ten rinse with cold water.  Drain, then put into a large bowl.  Toss with 1 TBSP. olive oil, add tuna, anchovies and vegetables.

In medium bowl whisk together olive oil, lemon juice, basil, garlic, sugar, salt and pepper.  Pour over salad and toss together.  Refrigerate for 1 hour, serve in bowls and garnish with sliced egg.

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