Pasta Niçoise with Brown Rice Ziti Recipe - Clean Eating Magazine

Pasta Niçoise with Brown Rice Ziti

Perfectly crisp-tender green beans add crunch to this seared tuna salad with olives and tarragon mustard vinaigrette.
Author:
Publish date:
Social count:
52
Pasta Niçoise with Brown Rice Ziti image
  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup brown rice ziti, rigatoni or penne pasta
  • 1/2 cup halved cherry tomatoes
  • 6 oz green beans, trimmed
  • 1/4 tsp olive oil
  • 13 oz boneless, skinless tuna fillet
  • Sea salt and fresh ground black pepper, to taste
  • 8 large black olives, pitted, drained and rinsed

VINAIGRETTE

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • 1 tbsp minced fresh tarragon or fresh flat-leaf parsley

Preparation

  1. Prepare vinaigrette: In a medium bowl, whisk together all vinaigrette ingredients. Set aside.
  2. Cook pasta according to package directions. Rinse in cold water; drain well and return to pot. Add tomatoes and 2 tbsp vinaigrette and toss.
  3. 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.
  4. 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.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 311
  • Carbohydrate Content: 26 g
  • Cholesterol Content: 41 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 25 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 219 mg
  • Sugar Content: 3 g