Summertime Pasta Salad With Fresh Tuna (mf)

Why is it man and not the monkeys who decorated cave walls with pictures? Why is it that in every tribe of humans ever known there has always been some form of art and craftsmanship that goes beyond mere utility? Is it not because we long to behold and be a part of beauty?... There is in the human heart an unquenchable longing for beauty. And I am persuaded that the reason it is there is because God is the ultimately Beautiful One and he made us to long for Himself... Our desires are remnants of this urge for God because everything less than God leaves us unsatisfied. He alone is the All-Satisfying Object of Beauty. Only one vision will be sufficient for our insatiable hearts — the glory of God. For that we have been made. And it is for this we long, whether we know it or not.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish-sal, Meal-sal, Pasta-sal	4	Servings

INGREDIENTS

		Salt
8	oz	Penne
1	lb	Fresh tuna steak, about
		3/4-inch thick
1/4	c	Olive oil
10	oz	Frozen corn, thawed and
		patted dry
6	oz	Roasted red peppers
		chopped up to 7 or
		fried sweet peppers with
		onions
1/4	t	Dried red pepper flakes, up
		to 1/2
1/4	c	Mayonnaise, optional
2	T	Snipped chives

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook
until tender, about 10 minutes. When the pasta is done, drain it,  cool
under cold water, drain again and pat dry.  Meanwhile, grill or broil
the tuna 2 to 3 minutes a side only or until  charred on the outside,
but rare on the inside. (If you don't like  tuna rare, substitute
canned tuna which you don't cook.) When the  tuna is done remove it to
a plate for later.  In a large mixing bowl combine the olive oil, corn,
peppers, red  pepper flakes and optional mayonnaise. Toss the pasta
with the olive  oil, corn and peppers.  Portion out the pasta. Cut the
tuna into thin diagonal strips and  pile them in the center of the
pasta; garnish with chives.  Yield: 4 servings  Busted by Gail
Shermeyer <4paws@netrax.net>  Recipe by: COOKING MONDAY TO FRIDAY SHOW
#MF6722 Posted to MC-Recipe  Digest V1 #749 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 19, 1997

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1317 Calories From Fat: 644 Total Fat: 71.2g Cholesterol: 162.8mg Sodium: 283.7mg Potassium: 472.6mg Carbohydrates: 115.4g Fiber: 4.2g Sugar: 2.3g Protein: 47.5g