ALBACORE TUNA (OR SALMON) AND BOW TIE PASTA SALAD

INGREDIENTS

• SALAD

• 2cups bow tie pasta
• 8ounces fresh albacore tuna, drained (or 2 cans tuna, drained)
• 1red bell pepper, minced
• 1red onion, cut into crescents
• 2teaspoons capers
• 2tablespoons fresh parsley, chopped
• 1garlic clove, minced
• fresh ground black pepper

• DRESSING

• 1⁄2cup rice vinegar or 1⁄2cup white wine vinegar
• 1⁄4cup olive oil
• 1teaspoon Dijon mustard
• 1teaspoon lemon zest
• 1⁄2lemon, juice of
• 1teaspoon sugar
• 1⁄4teaspoon salt
• 1⁄2teaspoon dried dill weed or 1 tablespoonfresh dill weed

• DIRECTIONS

1. Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
2. 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.).
3. Combine dressing ingredients in non-reactive bowl and blend well.
4. 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.
5. Keep covered and chilled until ready to serve.
• *The Hansens like to use up leftover salmon this way.