Source:
Food and Wine Quick from Scratch
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Pasta Salad with Seared Tuna and Citrus Dressing
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. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
10 minutes
Cook Time:
11 minutes
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1/2 pound spaghettini
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2 tablespoons red wine vinegar
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1/2 teaspoon grated orange zest, grated (from about 1/4 orange)
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1 tablespoon fresh orange juice
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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salt
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fresh ground black pepper
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6 1/2 tablespoons olive oil
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2 cucumbers, peeled, halved lengthwise, seeded, and cut into thin slices
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6 tablespoons fresh mint, chopped
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1 pound tuna steak, about 1-inch thick
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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.
Wine Recommendation:
Whether you make this salad with tuna or one of the alternatives listed in the box 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.
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