Tuna & Artichoke Black Olive Pasta Salad

Ingredients

1 package of Black Olive Linguini

3 tablespoon extra virgin olive oil

3 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

salt and freshly ground black pepper to taste

12 oil-cured black olives, pitted and coarsely chopped

1/3 cup onion, thinly sliced

8 oz. marinated artichoke hearts, whole

3 - 6 oz. fresh tuna steaks, seared to desired temperature, cooled and sliced

2 T fresh parsley, chopped

Directions

1. Begin cooking pasta according to package directions.

2. Meanwhile, combine oil, vinegars, salt and pepper in a bowl and have ready as a dressing.

3. Taste check pasta for doneness, rinse, drain, and toss in bowl with the oil and vinegar dressing.

4. Add the next for ingredients one at a time, tossing lightly. Taste for seasoning.

5. Sprinkle with parsley, and serve either at room temperature or slightly chilled.

Serves 4