Ingredients
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2 cups bow tie pasta
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8 ounces fresh albacore tuna, drained (or 2 cans tuna, drained)
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1 red bell pepper, minced
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1 red onion, cut into crescents
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2 teaspoons capers
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1 garlic clove, minced
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fresh ground black pepper
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1/2 cup rice vinegar or 1/2 cup white wine vinegar
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1/4 cup olive oil
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1 teaspoon Dijon mustard
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1 teaspoon lemon zest
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1/2 lemon, juice of
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1 teaspoon sugar
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2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
- Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
- Combine dressing ingredients in non-reactive bowl and blend well.
- Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
- Keep covered and chilled until ready to serve.