1 tbsp minced fresh tarragon or fresh flat-leaf parsley
Prepare vinaigrette: In a medium bowl, whisk together all vinaigrette ingredients. Set aside.
Cook pasta according to package directions. Rinse in cold water; drain well and return to pot. Add tomatoes and 2 tbsp vinaigrette and toss.
Bring a small pot of water to a boil and prepare an ice bath. Add beans to pot and cook for about 4 minutes or until crisp-tender. Drain, then submerge beans in ice water until chilled; drain and set aside.
Rub oil all over tuna and season both sides with salt and pepper. Heat a cast iron skillet on medium-high until skillet is almost smoking hot. Sear tuna on 1 side until it easily releases from surface of skillet (forming a crust), about 2 to 3 minutes. Flip over and repeat on opposite side. Remove from skillet and transfer to a cutting board to cool, about 10 minutes. Slice tuna on the diagonal, about 1/8 inch thick or as thin as possible without causing slices to crumble. Arrange pasta mixture and beans on a large platter and top with slices of tuna and olives. Drizzle with remaining vinaigrette, to taste.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.
Take a tip from Thai street vendors and have all your ingredients lined up next to the stove so you can work quickly and continue to move the ingredients around in the wok nonstop. Unsalted peanuts would make a crunchy topper to this dish for added texture.