Perfectly crisp-tender green beans add crunch to this seared tuna salad with olives and tarragon mustard vinaigrette.
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
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
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.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.
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.