3 cans Bumble Bee® Premium Solid White Albacore Tuna
4 large eggs
1 ½ cups French green beans (150 g), ends trimmed, cut into 1–1½ inch pieces
1 lb cavatappi pasta (200 g), cooked and drained
1 cup grape tomatoes (200 g), halved
½ cup kalamata olive (100 g), pitted
¾ cup Radishes (130 g), stems trimmed, quartered and halved
4 oz crumbled feta cheese (110 g)
2 tablespoons fresh mint leaf, chopped
4 tablespoons fresh dill, chopped
Dill-Dijon Dressing
2 tablespoons shallot, minced
2 tablespoons dijon mustard
⅓ cup lemon juice (80 mL)
⅓ cup champagne vinegar (80 mL)
2 tablespoons fresh dill, chopped
½ teaspoon sugar
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
⅓ cup olive oil (80 mL)
Nutrition Info
Calories 968
Fat 37g
Carbs 97g
Fiber 7g
Sugar 9g
Protein 59g
How to Make It
1. Step
Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-–7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3–4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
2. Step
Boil the green beans in the same pot for 30–60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30–60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
3. Step
Drain the Bumble Bee® Premium Albacore Tuna.
4. Step
In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
5. Step
Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
6. Step
Drizzle the dressing over the salad and gently toss until fully coated.
7. Step
Divide the salad between serving bowls and top each portion with a halved jammy egg.
