Served as main course. Non-vegetarian dish.

SALAD

2 cups Bow Tie Pasta

8 ounces fresh Albacore Tuna, drained (or 2 cans tuna, drained)

1 Red Bell Pepper, minced

1 Red Onion, cut into crescents

2 teaspoons Capers

2 Tablespoons fresh Parsley, chopped

1 Garlic Clove, minced

Fresh ground Black Pepper

DRESSING

1/2 cup Rice Vinegar or White Wine Vinegar

1/4 cup Olive Oil

1 teaspoon Dijon Mustard

1 teaspoon Lemon Zest

1/2 Lemon Juice

1 teaspoon Sugar

1/4 teaspoon Salt

1/2 teaspoon dried Dill Weed or 1 Tablespoon fresh Dill Weed

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.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4-6

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