Pasta Salad with Tuna

From Slurp: Drinks and Light Fare, All Day, All Night by Nina Dreyer Hensley, Jim Hensley, and Paul Løwe

14 ounces (400 g) penne pasta
14 ounces (400 g) fresh tuna
Salt
Freshly ground black pepper
1 tablespoon (15 ml) olive oil
10 ounces (284 g) fresh spinach, rinsed
1 pound (454 g) sugar snap peas
12 cherry tomatoes, halved

Dressing:
6 tablespoons (90 ml) olive oil
1 teaspoon (5 ml) balsamic vinegar
1 tablespoon (15 ml) lemon juice
Zest of 1/2 lemon, grated finely
Salt and pepper

Serves 4

Cook the pasta in salted water until al dente. Drain and let the pasta cool under cold, running water. Rub the tuna with salt and pepper. Sear the tuna in olive oil over high heat, about 30 seconds on each side. Remove from the heat and cut it into chunks. Mix the pasta, tuna, spinach, sugar snap peas, and tomatoes in a bowl. In a separate bowl, mix together the ingredients for the dressing and add salt and pepper to taste. Pour the dressing over the salad and serve.