Summertime Pasta Salad With Fresh Tuna

Recipe Ingredients

		Salt - as needed
8 oz	227g	Penne
1 lb	454g / 16oz	Fresh tuna steak - (abt 3/4" thick)
1/4 cup	59ml	Olive oil
1		Frozen corn - (10 oz) - thawed, patted dry
1		Roasted red peppers - (6 to 7 oz) - chopped
		(or chopped fried sweet peppers with
		Onions)
1/4 teaspoon	1.3ml	Dried red pepper flakes - (to 1/2 tspn)
1/4 cup	59ml	Mayonnaise - (optional)
2 tablespoons	30ml	Snipped chives

Recipe Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry.

Meanwhile, grill or broil the tuna 2 to 3 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like tuna rare, substitute canned tuna which you don't cook.) When the tuna is done remove it to a plate for later.

In a large mixing bowl combine the olive oil, corn, peppers, red pepper flakes and optional mayonnaise. Toss the pasta with the olive oil, corn and peppers.

Portion out the pasta. Cut the tuna into thin diagonal strips and pile them in the center of the pasta; garnish with chives.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6722 broadcast 06-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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