Pasta Salad Niçoise With Broiled Tuna

Recipe Ingredients

4 oz	113g	Fresh green beans - trimmed
12 oz	340g	Tri-shaped pasta (mixture of penne,
		Rotini and shells) or any 1 shape
10 oz	284g	Tuna steak - 3/4" thick
1/2 cup	73g / 2.6oz	Crumbled Feta cheese or grated
		Parmasan cheese
1/2 cup	20g / 0.7oz	Slivered fresh basil leaves
2/3 cup	41g / 1.4oz	Thinly-sliced green onions
12		Pitted Kalamata olives - coarsely chopped
12		Cherry tomatoes - halved
		Mustard Vinaigrette
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Dijon-style mustard
2 tablespoons	30ml	Red wine vinegar or balsamic vinegar
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Honey
3		Garlic cloves - minced or pressed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Seafood Alternatives: salmon, cooked shrimp, grilled scallops, smoked trout

Combine all the vinaigrette ingredients in a small bowl and whisk well; pour all but 2 tablespoons into a large serving bowl and set aside.

Preheat the broiler or grill. Bring 4 quarts of water to a boil in a large pan. Add the beans and boil 4 minutes. Remove the beans with a slotted spoon and run under cold water to chill. Cut the beans into 1-inch pieces and set aside.

Bring the water back to a boil (add 1 teaspoon salt to water if desired), add the pasta and boil uncovered until tender, 10 to 12 minutes. Drain; run under cold water until completely chilled. Drain well.

Brush the tuna with 1 tablespoon of the remaining vinaigrette. Broil 1 to 2 inches from the heat for 3 minutes. Turn and broil until the tuna is light pink in the center, 2 to 3 minutes longer. (Alternatively, grill 6 to 8 inches above hot coals, turning once, 2 to 3 minutes per side). Set aside to cool.

Add the pasta to the bowl with the vinaigrette. Stir in the beans, cheese, basil, green onions and olives. Slice the tuna into very thin strips and toss with the remaining tablespoon of vinaigrette. Very gently stir the tuna into the salad, then spoon the salad onto a serving platter or individual plates. Garnish with the cherry tomatoes.

This recipe yields 6 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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