Serves 4 with leftovers
|Grated rind and juice of 1 lemon|
|¼||cup white wine vinegar|
|2||tablespoons Dijon mustard|
|Salt and pepper to taste|
|¾||cup olive oil|
1. In a bowl, whisk the lemon rind and juice, vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil in a steady stream.
2. Reserve half the dressing for the pan bagnat sandwiches.
|Salt and pepper, to taste|
|½||pound green beans, cut in half|
|1||package (16 ounces) tagliatelle|
|4||cans (6 ounces each) tuna in olive oil, drained|
|1||cup pitted Nicoise or Kalamata olives, sliced|
|2||tablespoons capers, roughly chopped|
|1||can (14 ounces) artichoke hearts, drained and chopped|
|¼||cup chopped fresh parsley|
|1||tomato, cut into thin wedges|
|Extra sprigs fresh parsley (for garnish)|
|1||lemon, quartered (for garnish)|
1. Fill a large soup pot ⅓ full with salted water. Bring to a boil. Add the beans and cook for 3 minutes. Drain into a colander and rinse with cold water until the beans are no longer hot. Drain again.
2. Fill the pot full with water and salt generously. Bring to a boil. Add the tagliatelle and cook, stirring occasionally, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain it and without rinsing, return it to the pan.
3. In a bowl, combine the tuna, olives, capers, artichoke hearts, parsley, green beans, salt, and pepper. Reserve half the tuna mixture for the pan bagnat sandwiches.
4. Gently fold tuna mixture into the pasta with the tomatoes and dressing. Sprinkle with parsley and serve garnished with lemon wedges. Valerie Ryan