PREP + COOK TIME 30 MINUTES SERVES 4
250g spaghettini pasta
425g canned tuna chunks in olive oil,
⅓ cup (55g) seeded kalamata olives,
250g cherry tomatoes, halved
⅓ cup (50g) roasted pine nuts
100g baby rocket leaves
½ teaspoon dried chilli flakes
LEMON MUSTARD DRESSING 2 tablespoons olive oil
1 tablespoon finely grated lemon rind ¼ cup (60ml) lemon juice
1 clove garlic, crushed
1 tablespoon dijon mustard 1 tablespoon rinsed, drained baby
1 Make lemon mustard dressing.
2 Cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender; drain. Return to pan to keep warm.
3 Meanwhile, place eggs in a small saucepan, cover with cold water; bring to the boil. Boil, uncovered, for 2 minutes or until soft−boiled. Drain; rinse under cold water. When cool enough to handle, peel eggs.
4 Add tuna, olives, tomato, nuts, rocket and dressing to pasta in pan; toss gently. Season to taste. Serve pasta topped with halved soft−boiled eggs and chilli flakes.
LEMON MUSTARD DRESSING Place ingredients in a screw−top jar; shake well.