Yellow Fin Tuna & Whole Wheat Pasta Salad

Ingredients: 8 oz. yellow fin tuna fillet 2 tsp. olive oil (to brush on tuna fillet) Pinch of black pepper, freshly ground ½ cup whole wheat penne pasta 1 cup baby spinach ½ cup red peppers, julienne ½ cup cucumbers, ¼, then sliced 16 kalamata olives, pitted 16 grape tomatoes, halved ½ tbsp olive oil ½ tbsp Italian parsley, chopped 4 lemon wedges

Instructions: First, prepare the tuna fillets. Heat grill to medium high. Lightly brush olive oil on both sides of tuna and sprinkle with black pepper. Grill tuna until well marked, about 3-4 minutes on each side. Place in refrigerator to cool. Tuna may be cooked up to a day ahead of serving and stored in refrigerator. Cook pasta according to manufacturer’s directions. Drain well and cool. In a bowl, combine cooked pasta, baby spinach, red peppers, cucumbers, kalamata olives, grape tomatoes and olive oil. Gently flake the cooked tuna into the salad, leaving slightly large chunks. Divide pasta salad evenly among plates. Garnish each plate with Italian parsley and a lemon wedge. Makes 4 servings.