Mediterranean Tuna Pasta Salad

This Mediterranean Tuna Pasta Salad combines tender, marinated tuna steaks with a vibrant mix of cherry tomatoes, roasted red peppers, cucumber, and red onion. Tossed in a zesty lemon-garlic vinaigrette and topped with fresh herbs, the perfectly grilled tuna and pasta meld together in this easy-to-make salad, ideal for a light lunch, dinner, or as a refreshing side at your next BBQ.

Brought to you by @mainely_flour

Ingredients:

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Pasta Salad

• 12oz Pasta (such as Fusilli, Rotini, Penne, or Rigati)
• 2 cups cherry tomatoes, halved
• 1 cup roasted red peppers, chopped
• 1/2 English cucumber, quartered and thinly sliced
• 1/2 cup red onion, sliced thin
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil 

Lemon-Garlic Vinaigrette

• 1/3 cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp oregano
• 3/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp reserved pasta water

Instructions:

1. Pat the tuna dry.
2. In a small bowl, whisk together the marinade ingredients. Pour into a shallow dish and add the tuna. Flip gently to coat all sides. Marinate for 30 minutes, flipping occasionally.
3. Cook the pasta according to the package instructions. Reserve 3 tbsp pasta water, then drain and rinse the pasta under cold water. Set aside.
4. Add the vinaigrette ingredients to a mason jar, seal tightly, and shake vigorously. Alternatively, add the ingredients to a medium bowl and whisk until thoroughly combined.
5. Preheat the grill on medium/medium-high heat until it maintains 400°F (204°C).
6. Grill the tuna for 4-5 minutes on each side until the center reaches 145°F (63°C). Allow it to rest on a plate for 5 minutes.
7. In a large bowl, toss the cooked pasta, cherry tomatoes, roasted red peppers, cucumber, red onion, parsley, and basil with 1/2 of the lemon-garlic vinaigrette.
8. Flake the tuna using a fork and add it to the pasta salad. Add 1/2 of the remaining dressing and toss to combine. Cover and refrigerate 30 minutes before serving.
9. To serve, top with chopped fresh herbs and the remaining dressing, if desired.