Pasta Salad featuring bow tie pasta, artichokes, tomatoes and capers, with a tarragon & Dijon dressing, topped with seared fresh tuna steak.
Prep Time20 minutesmins
Cook Time15 minutesmins
Course: Salad
Keyword: artichokes, pasta, tarragon, Tuna Steak
Servings: 6
Author: Adapted from Lunds & Byerls real food Summer 2017 magazine - Cavatappi with Creamy Tarragon Dressing and Fresh Tuna
Ingredients
1/2lbpasta farfallebow tie or cavatapii (corkscrew)
1/2c.mayo
1/4c.plain Greek yogurt
2tbsp.champagne or other wine vinegarI used white balsamic
1tbspDijon mustard
2tsp.dried tarragon
1/2tsp.kosher salt
1/4tsp.black pepper
1can14 oz artichoke hearts, drained and sliced into small wedges
2tbsp.freshly snipped chivesplus additional for garnishing
3/4c.seeded chopped tomatoes
1lb.fresh tuna fillets (thawed if using frozen)
kosher salt & freshly ground black pepper
1tbsp.olive oil
Instructions
Bring large pot of water to boil and cook pasta according to package directions. Drain well and let cool.
In a large bowl, combine the mayo, yogurt, vinegar, mustard, tarragon, 1/2 tsp. salt and 1/2 tsp. pepper and stir to mix. Add the pasta, artichokes, capers, chives and tomatoes. Note - I found it worked best to stir the pasta into the dressing before it cooled to the point it starts to stick together.
Pat dry the tuna fillet(s) and season with kosher salt and freshly ground black pepper.
In a skillet, heat the olive oil over medium-high heat for 30 seconds, then place the tuna in the hot pan. Sear on each side for about 2 minutes, until browned but still pink in the center. Transfer the tuna to a cutting board and let stand for 5 minutes before slicing across the grain into thin strips. Serve the pasta with the tuna spread across the top and sprinkle with additional chives if desired. Enjoy!