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THE SCONE
Pasta salad niçoise
A delicious pasta salad niçoise. A combination of fish, vegetables and egg.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and fine.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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In the meantime, remove the stalk of the haricots verts and cut them into 3 equal pieces. Cook them with the pasta for the last 3 minutes.
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Drain and drain.
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Meanwhile, grate the yellow skin of the lemon, press 1 half out and cut 1 half into parts. Drain the tuna and collect the oil.
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Beat a dressing of 3 tbsp oil per can, the lemon zest, 1.5 tbsp juice per lemon and the yogurt. Season with pepper and salt.
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Mix the pasta, haricots verts, olives, tomatoes, cucumber, shrimp and dressing in a large bowl.
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Season with pepper and salt. Break the tuna into pieces over the salad and spread over the plates.
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Sprinkle with the egg and put a lemon wedge on it.
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Nutrition
355Calories
Sodium36% DV855mg
Fat18% DV12g
Protein50% DV25g
Carbs11% DV34g
Fiber20% DV5g
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