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 salad. Chateau 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
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.