Recipe: Pasta Salad with Tuna

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.

Cookbook

Daytime:
Pasta Salad with Tuna

Serves 4

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

Dressing:

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:
Slurp
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.

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