F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Pasta Salad with Seared Tuna and Citrus Dressing
© Melanie Acevedo

Pasta Salad with Seared Tuna and Citrus Dressing

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

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.

  1. 1/2 pound spaghettini
  2. 2 tablespoons red-wine vinegar
  3. 1/2 teaspoon grated orange zest (from about 1/4 orange)
  4. 1 tablespoon fresh orange juice
  5. 1 tablespoon lemon juice
  6. 1 teaspoon Dijon mustard
  7. Salt
  8. Fresh-ground black pepper
  9. 6 1/2 tablespoons olive oil
  10. 2 cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
  11. 6 tablespoons chopped fresh mint
  12. 1 pound tuna steak, about 1 inch thick
  1. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
  2. 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.
  3. 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.
Notes 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.

Suggested Pairing

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.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.