Light Pasta Salad with Fresh Tuna Steak

Serves 4

16 oz. Rotini, Twists or Spirals, uncooked
12 oz. fresh tuna steak, cooked
3 tbsp. olive or vegetable oil
4 tbsp. Dijon-style mustard
6 tbsp. rice wine vinegar
Grated rind of 3 limes, finely chopped
6 fresh parsley sprigs, chopped
2 tbsp. low-sodium soy sauce
3 garlic cloves, minced
1 tsp. dried dill weed
1 cup chopped red bell pepper
1 cup green beans, julienne, blanched
2/3 cup red onion, pared, thinly sliced

Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold.