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Tuna Niçoise Fusilli


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  • 1 cup diced (1/4") fennel
  • 1 roasted red pepper cut 1/2" dice
  • 1 can water-pack solid white-meat tuna - (6 oz) drained, flaked
  • 1/2 cup pitted black olives halved
  • 1 cup fresh green beans in 1" lengths lightly blanched
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon drained tiny capers
  • 3 tablespoons chopped flat-leaf parsley (or mint leaves)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 12 ounces dried fusilli


Servings 6


Step 1

Combine the fennel, diced pepper, tuna, olives, beans, oil, capers and 2 tablespoons of the parsley. Season with salt and pepper.

Shortly before serving, bring a large pot of salted water to a boil and cook the pasta until it is just tender, or al dente. Drain pasta well and add to the tuna and vegetables. Carefully fold together with a rubber spatula, trying not to break up the tuna. Remove to a decorative serving bowl and sprinkle with the remaining tablespoon of chopped parsley. Serve at room temperature.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 410 calories, 57g carbohydrates, 17g protein, 13g fat, 12mg cholesterol.

It's easy to roast peppers: Halve, core and seed the peppers. Flatten each half slightly. Lay the halves, skin-side up, on a baking sheet. Place under a preheated broiler, about 3 inches from the heat source, until skins are charred black. Place halves in a bag and seal for about 15 minutes to "steam." Slip off and discard the charred skins.

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