Author Notes
All the fresh, salty flavors from the lovely salad in an easy to do pasta.
—mlisakelley
Ingredients
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2
fresh tuna steaks
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4
cloves of fresh garlic, smashed and minced
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3
whole meyer lemons, zested and halved
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1 cup
olive oil
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1 teaspoon
dijon mustard
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2 containers
organic baby romaine lettuce
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1/2 cup
Nicoise olives
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4
hardboiled eggs, cooled and shelled
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2 containers
organic cherry tomatoes
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1/3 pound
organic fingerling potatoes, washed, cooked and cooled with skins on
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1
tin good anchovies
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1/3 pound
harricot verts, cleaned, blanched and shocked to keep vibrant green
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4 teaspoons
capers, drained
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sea salt and pepper to taste
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1 pound
farro fusili pasta, cooked to al dente
Directions
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In a small bowl, whisk together half the smashed garlic, lemon juice, lemon zest and olive oil in a bowl. Add sea salt and pepper to taste. Pour over the fresh tuna steaks to marinate for 15 minutes. Set aside.
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In another small bowl, whisk together the rest of the garlic, lemon juice, lemon zest, olive oil and dijon mustard adding sea salt and pepper to taste. Set aside, this is your dressing.
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Grill the tuna steaks. About 4 minutes per side. Until just marked on the outside and a tiny bit pink in the center. Remove from the grill and let cool slighty. Break into uneven medium size pieces.
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In the pot that you cooked your pasta in, toss together the cooked pasta and the dressing. Add the drained capers, olives, cherry tomatoes, and cooked fingerling potatoes. Toss to coat with the dressing. Adjust the seasonings.
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Arrange pasta onto four soup plates. Add the grilled tuna pieces, the cooked haricot verts attractively atop.
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Cut the egg into quarters and add to the arrangement. Top with two anchovie filets, and an additional squeeze of meyer lemon.
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Serve warm.
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