Riviera II
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Mediterranean Coast of the French Riviera
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Pasta with Sauce Niçoise
Bon Appetit Archives
The Bon Appetit Cookbook  

Prepare sauce a day ahead.

24 Greek olives or black olives, pitted and halved
2 cups fresh green beans, cut into
1 1/2-inch pieces, blanched
1/2 cup plus 2 tablespoons lemon juice
6 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon dried oregano
Salt and freshly ground black pepper
Two 10-ounce cans water-packed tuna,
well drained and flaked
1 bunch green onions, finely chopped
4 hard-cooked eggs, sliced
1 pound small shell pasta, freshly cooked and drained

Combine olives, beans, lemon juice, olive oil, mustard, and oregano
in a large bowl and blend well. Let marinate in refrigerator for several
hours. Add tuna, onion, egg, salt and pepper to marinade and mix gently. Cover and refrigerate several hours. When ready to serve, add pasta
to sauce and toss well. Optional garnish: anchovy fillets. Serves 6 to 8.

Featured Archive Recipes:
La (Vraie) Salade Niçoise 
Niçoise Orzo Salad
Potato Salad Niçoise
Pasta Salad with Spinach Pesto
Three-Cheese Pasta Salad with Olives
 

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