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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Smoked Tuna Pasta Salad


1 pound Fresh tuna (whole loin or fresh steaks)

1/2 cup Creamy Balsamic Vinaigrette (page)

1-2 cups Wood chips, soaked in water

1/2 pound Dry rotini (or spiral) pasta,

1 cup Black olives, sliced

1 cup Red onion, peel and small dice

1/2 cup Red bell pepper, small dice

1/2 cup Green bell pepper, small dice

1 cup Fresh tomato, medium dice

2 cups Creamy Balsamic Vinaigrette

1 tsp Salt

1 tsp Freshly ground black pepper

¼ cup Fresh parsley, chopped


Rub the outside of the tuna thoroughly with the creamy balsamic vinaigrette and allow to marinate 2-3 hours.

Prepare the grill. Place woodchips over the coals to create a heavy smoke. Cook tuna over direct medium heat, until tuna reaches medium-medium well, approximately 8-10 minutes. Remove tuna and allow to cool completely. Once cooled, dice into 1-inch cubes.

Following the directions on the package of rotini, cook the pasta. Once cooked, drain well and rinse thoroughly with cool water. Drain completely.=

Place the pasta in a large mixing bowl. Add all of the remaining ingredients and the tuna and mix well.

Chill for 2-3 hours before serving.

Yield: 6 servings

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