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Orrechiette Nicoise

Method

  • Cook the pasta in plenty of boiling water until al dente, adding the beans for the last few minutes.
  • While the pasta is cooking, combine the capers, anchovies, tomatoes, olives, oil, seasonings, lemon zest and juice in a bowl. Set aside to develop flavours.
  • When the pasta is almost ready, spray the tuna with oil, season and briefly sear on a preheated ridged grill (or BBQ). Then cube the tuna and gently toss through the drained pasta and beans. 
  • To serve, mound the salad in individual bowls and top with egg and parsley.

Ingredients

  • 500 gm orrechiette (or any other pasta)
  • 10 green beans, topped, tailed & halved
  • 2 heaped tspn capers, drained
  • 2-4 anchovy fillets, chopped
  • 10 large cherry tomatoes, quartered
  • 6-8 pitted black olives, halved lengthways
  • a splash of olive oil
  • sea salt & freshly ground pepper
  • grated rind & juice of 1 lemon
  • 180-200 gm fresh tuna, trimmed
  • olive oil spray
  • 4 hard boiled eggs, peeled & quartered
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm