Tuna niçoise. One of my favorite dishes at local French restaurant Can Can Brasserie.

And one that I decided to take a twist on in my own kitchen.

Tuna niçoise… pasta!!!

This pasta’s been niçoise’d… or something like that?


An easy make ahead Sunday dinner.

And one that makes for perfect leftover lunches.

Oh yea. Did I mention that it’s super easy even though it sounds so fancy?

That’s probably the best part. Besides the fact that this one was a HUGE hit in our house 🙂

I always love that.


Tuna Niçoise’d Pasta

Serves 4-6

  • 2 large handfuls fresh green beans, trimmed
  • 1/3 package linguine
  • large handful cherry tomatoes, halved
  • 2 cans tuna, drained
  • 1/2 red onion, sliced
  • juice of 1 lemon
  • 6 hard boiled eggs, peeled & sliced
  • 2-3 tblsp olive oil
  • salt & pepper
  • sliced black olives to serve
  1. Boil eggs. I usually follow the method described here.
  2. Add green beans to a medium pot of boiling water, cook 7 minutes. Add in pasta, cook 6-7 minutes more. Drain bean and pasta mixture.
  3. While green beans and pasta cook, mix together tuna, onion, juice of half the lemon and 1 tblsp olive oil. Season w/ salt & pepper.
  4. To serve, combine green bean and pasta mixture with tuna mixture and stir in cherry tomatoes while the pasta is still warm. Top the pasta salad with remaining olive oil and lemon and some additional cracked pepper, stir up. To serve, layer on sliced boiled eggs and a sprinkle of pepper to each serving.

Serve room temp or cold and enjoy!!

If there’s one thing that I do love about cooler weather, it’s the smell of homemade chicken stock bubbling away on a lazy Sunday morning…

Okay that and vino next to a fire pit on a cool fall evening 🙂  But I digress…

It may not be my beloved summer, but there are some cool things (see what I did there?) about Fall that I can get into as well!

Like this:


Homemade chicken soup, however you twist it, is not only delicious but also therapeutic.

And can also be so fun. Morphing into whatever soup dish your mood might be fit for.

Like this Asian inspired chicken noodle bowl. When a traditional carrot & noodle combo just won’t cut it.

With a homemade stock that just warms you to the bone. And of which the smell should be bottled into a candle for my mantle. Don’t tell me you wouldn’t buy that too? 🙂

Such a flavor punch. And oh so good.

And you know what. As much as we all love a homemade stock. Sometimes you just don’t have the time, I definitely get that!

So feel free to skip the homemade and buy some of your favorite store bought if you’d like. More time for vino and fireside chats that way, right?


One of my favorite things to do is to try to recreate dishes I’ve loved during dining out adventures – in my own kitchen!

Like this lemon & dill tuna salad from my favorite go-to lunch cart in downtown Richmond.  Superb.

It’s kind of an art I think. Just like someone who can hear a song and just play it on an instrument without reading the music.

Now that someone isn’t me when it comes to the musical side, but I think I’ve got the food recreation thing covered for now 🙂


There’s a restaurant called Fat Dragon close to our new house that serves trendy fun twists on Chinese cuisine.

Including a green bean stir fry like the one above. Which is one of our favorite sides to get when dining there.

Since we love this dish so much and since I’m always looking for an easy delicious go-to to add to the weeknight repertoire, I thought it would be awesome if I could recreate this one andddd if it could taste as good as our beloved Fat Dragon green beans!

Well… since I’ve made these (manyyy times by request) more times than I can count… I’d have to say this lil’ food project was quite the success.

So if you need a little spice to your boring veggie side dishes, and don’t have all day to do it, this one’s for you 🙂


Spicy sriracha, tangy soy sauce and a sweet drizzle of honey really make the sauce on these beans a keeper!