1 cup (250 mL) uncooked whole wheat pasta
¾ cup (175 mL) green beans
2 large ripe tomatoes
1 pkg (28 g) fresh basil leaves
1 can (170 g) low-sodium water packed tuna, drained
3 hard-cooked eggs, shelled and sliced or quartered
Black olives to taste (optional)
6 tbsp (90 mL) extra-virgin olive oil
2 tbsp (30 mL) white wine vinegar or lemon juice
2 garlic cloves, crushed
½ tsp (2 mL) Dijon mustard
2 tbsp (30 mL) chopped fresh basil
¼ tsp (1 mL) pepper
For information about how to hard-cook your eggs, please click here.
Whisk all dressing ingredients together in a small bowl. Leave to infuse while you prepare the salad.
Cook pasta in plenty of boiling water until al dente. Drain well and cool. Trim the green beans and blanch in boiling water for 3 minutes. Using a strainer, drain and refresh with cold water; set aside. Slice the tomatoes and arrange on the bottom of a serving bowl. Cover with a few basil leaves. Layer with beans, pasta, more basil leaves, and roughly flaked tuna. Arrange the eggs on top, then scatter olives (if using). Spoon dressing over salad. If desired, garnish with any remaining basil. Serve immediately.
Makes 4-6 servings.
Tip: You can also build the salads individually instead of in one large bowl.
Fat: 17.3 g
Sodium: 116.3 mg
Carbohydrate: 18.4 g
Fibre: 3.2 g
Protein: 11.4 g