Fregola salad with high-quality jarred tuna in olive oil, farmer’s market tomatoes that are still warm from the summer heat, kalamata olives, basil + parsley, tossed in a simple and punchy dressing and topped with an 8-min farm egg.
Serves 2: In a large bowl, mix a generous dollop of dijon mustard with a crushed garlic and stir in a generous splash of red wine vinegar. While continuing to stir, drizzle in good-quality olive oil, until the dressing seemed to have thinned out a bit. Add in some sea salt + pepper, taste and adjust with more vinegar or oil as needed. The dressing should taste a bit aggressive at this point.
Cook about 1 cup of fregola (or orzo or any short pasta of your choice) according to package directions. Drain, set aside and let cool a little. Meanwhile, cook about 1-2 eggs per person, boil for roughly 8 minutes, then transfer to a bowl of ice water. Peel off shells and set aside.
Add the slightly warm pasta to the dressing, throw in a handful of chopped parsley and a few torn pitted kalamata olives, toss everything to combine. Transfer the dressed fregola onto a serving plate and top with tuna chunks, sliced tomatoes, basil, chili pepper flakes and an egg. Enjoy!