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Chopped Salad

1 cup roasted fresh corn (2 ears) cut off the cob
1 to 2 tbsp olive oil
4 tuna steaks, 4 oz. each
1/2 cup diced bell pepper
1/2 cup diced carrots
1/2 cup diced jicama
1/2 cup diced red bell pepper
1 cup shredded red cabbage
4 cups angel hair pasta (cooked)
4 cups mixed baby lettuces
4 Roma tomatoes, quartered

1/2 cup sesame oil
1/2 cup soy sauce
1/8 cup red wine vinegar
1/4 cup sugar
1 1/2 tsp fresh squeezed lime juice

Heat olive oil in skillet over medium heat. Cook tuna steaks to
medium rare, until just barely pink, about 3 minutes a side. Set
aside and keep warm.

In large bowl, combine the red pepper, carrots, jicama, green
pepper, roasted corn and red cabbage. Moisten angel-hair pasta
with some of vinaigrette to coat. To serve, divide the pasta among
4 bowls or plates. Top with the mixed baby lettuce, then with the
chopped vegetable mix. Place tomatoes around the edges of each
plate. Slice the tuna steaks and fan over each salad. Serve
splashed with vinaigrette dressing. To make dressing, whisk sesame
oil, soy sauce, red wine vinegar, sugar and lime juice together
and shake in a jar. Chill in the refrigerator before serving.

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