Instructions: Seafood Alternatives: salmon, cooked shrimp, grilled scallops, smoked trout

Combine all the vinaigrette ingredients in a small bowl and whisk well; pour all but 2 tablespoons into a large serving bowl and set aside.

Preheat the broiler or grill. Bring 4 quarts of water to a boil in a large pan. Add the beans and boil 4 minutes. Remove the beans with a slotted spoon and run under cold water to chill. Cut the beans into 1-inch pieces and set aside.

Bring the water back to a boil (add 1 teaspoon salt to water if desired), add the pasta and boil uncovered until tender, 10 to 12 minutes. Drain; run under cold water until completely chilled. Drain well.

Brush the tuna with 1 tablespoon of the remaining vinaigrette. Broil 1 to 2 inches from the heat for 3 minutes. Turn and broil until the tuna is light pink in the center, 2 to 3 minutes longer. (Alternatively, grill 6 to 8 inches above hot coals, turning once, 2 to 3 minutes per side). Set aside to cool.

Add the pasta to the bowl with the vinaigrette. Stir in the beans, cheese, basil, green onions and olives. Slice the tuna into very thin strips and toss with the remaining tablespoon of vinaigrette. Very gently stir the tuna into the salad, then spoon the salad onto a serving platter or individual plates. Garnish with the cherry tomatoes.

This recipe yields 6 servings.

Comments: Seafood in this salad can be either hot or chilled, so its a great way to use leftover seafood. Why not plan to cook extra seafood one night, so that you can make this easy recipe next?

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