Name: Spaghettini Niçoise
Total time: 30 min
Yield: 4
Ingredients: 250g (8oz) spaghettini; 4 eggs; 425g (13½oz) canned tuna chunks in olive oil, drained, flaked; ⅓ cup (55g) pitted kalamata olives, chopped coarsely; 250g (8oz) cherry tomatoes, halved; ⅓ cup (50g) pine nuts, toasted; 100g (3oz) baby rocket (arugula) leaves; ½ teaspoon dried chilli flakes; LEMON MUSTARD DRESSING; 2 tablespoons extra virgin olive oil; 1 tablespoon finely grated lemon rind; ¼ cup (60ml) lemon juice; 1 clove garlic, crushed; 1 tablespoon dijon mustard; 1 tablespoon baby capers

VMG Recipes