 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A citrus dressing brightens this Greek-inspired salad. Great-tasting leftovers are an added bonus to this recipe, so bring any extra to work the next day. Ingredients:
3 cups uncooked farfalle (bow tie pasta) |
cooking spray |
1 (8-ounce) tuna steak (about 3/4 inch thick) |
1/8 teaspoon salt |
1 1/2 cups sliced peeled cucumber |
3/4 cup (3 ounces) crumbled feta cheese with peppercorns |
1/4 cup coarsely chopped red onion |
1/4 cup sliced kalamata olives |
1/4 teaspoon freshly ground black pepper |
12 cherry tomatoes, halved |
1/4 cup fresh lemon juice |
2 teaspoons extravirgin olive oil |
1 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
Directions:
1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.
2. Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.
3. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.
|
|