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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- Salt
- 8 ounces penne
- 1 pound fresh tuna steak, about 3/4-inch thick
- 1/4 cup olive oil
- 1 package (10 ounces) frozen corn, thawed and patted dry
- 1 jar (6-7 ounces) roasted red peppers or fried sweet peppers with onions, chopped
- 1/4 to 1/2 teaspoon dried red pepper flakes
- 1/4 cup mayonnaise, optional
- 2 tablespoons snipped chives
Method
- 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.
