Pasta Salad with Seared Tuna and Citrus Dressing

  • Active Time 20m
  • Total Time 20m

Serves 4

Here's an ideal warm-weather meal with the refreshing flavors of mint, orange, lemon and cucumber. Tuna, hot from the pan, is cut into chunks and tossed with the room-temperature pasta salad. You could also cook the tuna outside on the grill.
WINE RECOMMENDATION:
Whether you make this salad with tuna or one of the alternatives listed below, a dry riesling from Alsace will be splendid. Its lime, mineral and herbal notes will brilliantly echo the salad and set off the fish.

ingredients

  • 1/2 pound spaghettini
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon grated orange zest (from about 1/4 orange)
  • 1 tablespoon fresh orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt
  • Fresh-ground black pepper
  • 6 1/2 tablespoons olive oil, divided
  • 2 cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
  • 6 tablespoons chopped fresh mint
  • 1 pound tuna steak, about 1 inch thick

directions

In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.

In a large glass or stainless steel bowl, whisk together the vinegar, orange zest, orange juice, lemon juice, mustard, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add 6 tablespoons of the oil slowly, whisking. Add the spaghettini, cucumbers and mint and toss.

Heat a grill pan or heavy frying pan over moderately high heat. Coat the tuna with the remaining 1/2 tablespoon oil and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Cook, turning once, until done to your taste, about 2 minutes per side for medium rare. Remove. Cut the tuna into 1-inch chunks and toss with the spaghettini.

Fish Alternatives:

You could use salmon fillets or swordfish steaks in place of the tuna. For either, add a few minutes to the cooking time.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1372

nutrition information per serving

548 calories; 24g total fat; 53mg cholesterol; 82mg sodium; 48g carbohydrates; 3g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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