Mediterranean Pasta with Tuna & No-Cook Dijon Dill Sauce
Feel free to halve the recipe for a smaller crowd.
Servings: 6
Ingredients
- 16- oz . (1 lb) shaped pasta, such as rombi, rotini or bow tie (regular, quinoa or whole wheat pastas are all good)
- 5 oz . fresh baby spinach leaves (about 8 cups)
- ¼ cup finely chopped shallots (1 medium shallot)
- 2 garlic cloves , minced or grated
- 2 6- oz . cans pole caught wild albacore tuna , drained and flaked
- 2 cups grape tomatoes , halved
- ⅓ cup pitted Kalamata olives , coarsely chopped
- ½ cup toasted pine nuts
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper
- ¼ cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons chopped dill
- ¼ cup extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, put the spinach, chopped shallots, garlic, drained tuna, grape tomatoes, olives, pine nuts and red pepper flakes in a really large bowl. Season with salt and pepper.
- Cook the pasta according to package directions.
- While the pasta cooks, whisk together the Dijon mustard, lemon juice, red wine vinegar, honey, chopped dill, extra virgin olive oil and a pinch of salt and pepper.
- Drain the pasta, then immediately add it to the bowl with the rest of the ingredients. Pour the Dijon dill sauce over the pasta, and toss well. Season with salt and pepper to taste. Feel free to add a splash more oil and vinegar if you desire. Serve immediately.