Title: Summertime Pasta Salad with Fresh Tuna (Mf)
Categories: Fish Pasta
Yield: 4 Servings

		Salt
8	oz	Penne
1	lb	Fresh tuna steak -about 3/4-inch thick
1/4	c	Olive oil
10	oz	Frozen corn; thawed -and patted dry
6	oz	Roasted red peppers; chopped, (up to 7) -or fried sweet pepp
1/4	ts	Dried red pepper flakes; (up to 1/2)
1/4	c	Mayonnaise; optional
2	tb	Snipped chives

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.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #7

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722

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