Tuna Penne Niçoise

Ingredients

• 8 ounces wheat penne pasta
• 12 ounces tuna
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 cup cherry tomatoes
• 2 tablespoons capers
• 1 cup black olives
• 1 cup green beans
• 0.5 cup red onion
• 2 tablespoons lemon juice
• 0.25 cup basil
• 2 cups arugula

Instructions

1. 1Cook whole wheat penne pasta in boiling water according to package instructions until al dente. Drain and set aside.
2. 2Heat a grill pan over medium-high heat. Brush the tuna steak with olive oil and season with a pinch of salt and pepper. Grill for 2-3 minutes on each side for medium-rare. Remove from heat, let rest for a few minutes, then cut into bite-sized pieces.
3. 3In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. 4Add halved cherry tomatoes, capers, and sliced black olives to the skillet. Cook for 3-4 minutes, until the tomatoes are just starting to soften.
5. 5Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Drain well.
6. 6In a large bowl, combine the cooked pasta, tuna pieces, sautéed tomato mixture, green beans, and thinly sliced red onion.
7. 7Whisk together the remaining olive oil and lemon juice with a pinch of salt and pepper to create a dressing.
8. 8Pour the dressing over the pasta mixture and toss well to combine.
9. 9Gently fold in fresh basil and arugula.
10. 10Serve immediately, or chill in the refrigerator for a refreshing cold pasta salad.
11. 11Garnish with additional basil leaves before serving.