Serves 2
40 grams whole-wheat pasta rotini
4 ounces green beans, cut into thirds
1 egg
1/3 cup imported black olives
61/2 ounces canned tuna steak in spring water, drained and flaked
1 cup cherry tomatoes, halved
2 small heads Bibb lettuce, leaves separated
Dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1 small garlic clove, crushed
2 heaping tablespoons chopped fresh basil
Sea salt and freshly ground black pepper
Cook the pasta in a saucepan of lightly salted boiling water for about 12 minutes or until tender. Add the green beans to the pan for the last 3 minutes of cooking time. Drain the pasta and beans, then refresh briefly with cold water.
Meanwhile, add the egg to a small saucepan of cold water. Bring to a boil, then simmer for 6 minutes. Drain and rinse under cold water until cool. Peel the egg and cut in half.
Beat the dressing ingredients together with the seasoning in a mixing bowl. Mix in the pasta and beans, olives, flaked tuna, and cherry tomatoes. Divide the lettuce leaves between two lunch boxes or bowls and top with the Nicoise pasta and the hard-cooked egg halves.
Rachael Anne Hill and Tamsin Burnett-Hall, “The Powerfood Cookbook: Great Recipes for High Energy and Healthy Weight-Loss”
