Ingredients
Dressing
- 1/2 cup Extra virgin olive oil
- 1/3 cup Balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- Pinch of sugar
Pasta Salad
- 1 lb Rotini pasta
- 3 cups Arugula
- 3 large tomatoes, quartered
- 8 ounces Artichoke hearts, quartered
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
Tuna
- 2 tuna steaks
- Olive oil (for cooking tuna)
- Salt and pepper for seasoning
Instructions
- Prepare Tuna: Pre-heat a pan over medium heat. Drizzle a little olive oil over the tuna steaks and season them with salt and pepper. Add the tuna to the pan and cook for 3 minutes per side until seared but still tender. Remove to a plate and set aside.
- Make Dressing: Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, kosher salt, and a pinch of sugar in a food processor or blender. Blend until smooth. Set aside.
- Cook Pasta: Boil the rotini pasta until al dente following package instructions, then drain well. Drizzle with a bit of olive oil and toss to prevent sticking. Transfer to a large mixing bowl.
- Assemble Pasta Salad: Add arugula, quartered tomatoes, and artichoke hearts to the bowl with the pasta. Cut the cooked tuna into bite-sized pieces and add to the bowl. Sprinkle kosher salt and black pepper over the mixture.
- Dress and Toss: Pour the prepared balsamic Dijon dressing over the salad. Toss thoroughly until all ingredients are evenly coated.
- Serve: Serve immediately and enjoy this fresh, no mayo tuna pasta salad.
Notes
- For best texture, avoid overcooking the tuna; it should remain slightly pink in the center.
- You can substitute rotini with other short pasta shapes like penne or fusilli.
- Artichoke hearts from a jar or fresh ones both work, but drain well if using jarred.
- Adjust seasoning and dressing quantity to taste depending on preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
