16 ounces Rotini, Twists, or Spirals, uncooked
12 ounces fresh tuna steak, cooked
3 tablespoons olive oil
OR
3 tablespoons vegetable oil
4 tablespoons Dijon-style mustard
6 tablespoons rice wine vinegar
Grated rind of 3 limes, finely chopped
6 fresh parsley sprigs, chopped
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 teaspoon dried dill weed
1 cup chopped red bell pepper
1 cup green beans, julienne, blanched
2/3 cup red onion, pared, thinly sliced
Servings: 4
Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold.
12 ounces fresh tuna steak, cooked
3 tablespoons olive oil
OR
3 tablespoons vegetable oil
4 tablespoons Dijon-style mustard
6 tablespoons rice wine vinegar
Grated rind of 3 limes, finely chopped
6 fresh parsley sprigs, chopped
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 teaspoon dried dill weed
1 cup chopped red bell pepper
1 cup green beans, julienne, blanched
2/3 cup red onion, pared, thinly sliced
Servings: 4
Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold.
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