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  • Australian Women’s Weekly NZ

    Simply delicious

    Nov 04, 2020 4 minutes
    PHOTOGRAPHY by LOUISE LISTER · STYLING by EMMA KNOWLES

    Spaghettini niçoise

    SERVES 4 PREP AND COOK TIME 30 MINUTES

    250g spaghettini
    4 eggs
    425g canned tuna chunks in olive oil, drained, flaked
    1/3 cup (55g) pitted kalamata olives, chopped coarsely
    250g cherry tomatoes, halved
    1/3 cup (50g) pine nuts, toasted
    100g baby rocket 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

    1 LEMON MUSTARD DRESSING (Makes ½ cup) Place all ingredients in a screw-top jar; shake well. Season to taste.

    Cook pasta in a large saucepan of boiling, salted water until almost tender; drain.

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