*  Exported from  MasterCook  *

                  Grilled Tuna And Vegetable Pasta Salad

Recipe By     : St. Louis Post-Dispatch 9/9/96
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    red bell pepper
   2                    green onions
                        Olive oil
   1                    tuna steak -- (8-ounce) cut about
                         -- 1/2 inch thick
   3                    cherry tomatoes
     1/2  cup           diced red onion
   1      cup           loosely packed chopped fresh basil
   1      tablespoon    minced fresh mint
   6      ounces        fusilli pasta -- cooked and well
                        drained
                        Juice of 1 lemon
                        Salt
                        Freshly ground white pepper

Lightly brush red pepper and green onions with olive oil.
 Place on preheated grill, about 4 inches from ash-covered coals.
 Grill pepper, turning frequently, until blackened outside and tender to the touch, 
about 15 minutes. Grill green onions until slightly colored, about 5 minutes, turning once.
 When vegetables are done, remove from grill. Place pepper in paper bag,
 close and set aside 15 minutes to loosen skin. Set green onions aside
. Meanwhile, lightly brush tuna steak on both sides with olive oil. 
Grill until browned and firm outside, slightly pink at center, 2 to 3 minutes per side. Remove.
 Place cherry tomatoes on skewer and lightly brush with olive oil. 
Grill, turning once, until tomato skins start to darken and wrinkle, 2 to 3 minutes total
. Remove.
 To prepare salad: Scrap skin off pepper; core, seed and cut pepper into bite-size strips
. Place in salad bowl. Trim green onions. Cut into 1/2-inch pieces and combine with pepper.
 Cut tuna into bite-size pieces and add. Halve or quarter cherry tomatoes 
and add along with red onion, basil and mint. Add pasta. Stir together 2 tablespoons
 olive oil and lemon juice in cup; pour over salad. Toss well. If salad seems dry,

 add additional 1 tablespoon oil. Season lightly with salt and generously with pepper.
 Serve warm or at room temperature.

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