Ingredients
2 cups uncooked bow tie pasta2 tuna steaks (8 ounces each), cut into 1/2-inch cubes4 tablespoons olive oil, divided2 tablespoons lemon juice1/4 teaspoon dried oregano1/4 teaspoon minced garlic1/8 teaspoon salt1/8 teaspoon pepper1 medium cucumber, peeled and chopped1 small red onion, thinly sliced and separated into rings1/3 cup halved pitted Greek olives1 large tomato, cut into wedges1 cup (4 ounces) crumbled feta cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool.
In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well.
Drain pasta and rinse in cold water.
In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.
