RECIPE

Pasta Salad with Seared Tuna and Citrus Dressing

  • Contributed by Quick From Scratch One-Dish Meals
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

Ingredients

  • Ingredients
    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

Directions

  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.