the appetizer:

Slurp by Nina Dreyer Hensley, Jim Hensley, and Paul Lowe, includes light, summery recipes like Flirtini, Pasta Salad with Tuna and Melon, Honey, and Lime Smoothie.



Pasta Salad with Tuna

Serves 4

Pasta Salad With Tuna

  • 14 ounces (400 g) penne pasta
  • 14 ounces (400 g) fresh tuna
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon (15 ml) olive oil
  • 10 ounces (284 g) fresh spinach, rinsed
  • 1 pound (454 g) sugar snap peas
  • 12 cherry tomatoes, halved


  • 6 tablespoons (90 ml) olive oil
  • 1 teaspoon (5 ml) balsamic vinegar
  • 1 tablespoon (15 ml) lemon juice
  • Zest of 1/2 lemon, grated finely
  • Salt and pepper

Cook the pasta in salted water until al dente. Drain and let the pasta cool under cold, running water. Rub the tuna with salt and pepper. Sear the tuna in olive oil over high heat, about 30 seconds on each side. Remove from the heat and cut it into chunks. Mix the pasta, tuna, spinach, sugar snap peas, and tomatoes in a bowl. In a separate bowl, mix together the ingredients for the dressing and add salt and pepper to taste. Pour the dressing over the salad and serve.

  • from:
    Drinks and Light Fare, All Day, All Night
  • by Nina Dreyer Hensley, Jim Hensley, and Paul Lowe
  • Andrews McMeel 2008
  • Paperback; US: $16.99 Canada: $18.99
  • ISBN-10: 0740769901
  • ISBN-13: 978-0-7407-6990-0
  • Recipe reprinted by permission.

Buy Slurp




This page created July 2008

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