• Fast
• Healthy
• Staff Favorite

Ingredients

1. 1/2 pound pasta such as fusilli, quadrefiore or radiatore
2. 1/3 cup plus 1 tablespoon extra-virgin olive oil
3. 8 large, fresh water chestnuts, peeled, or 1 small Granny Smith apple, peeled and cut into 1/2-inch chunks
4. 4 large scallions, thinly sliced
5. 1/4 cup fresh lemon juice
6. 3 garlic cloves, minced
7. Salt and freshly ground pepper
8. 6 cups (packed) chopped frisée (10 ounces)
9. 1 jar (8 to 10 ounces) imported tuna packed in olive oil, drained and broken into large chunks with a fork 

Directions

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain well and toss with 1 tablespoon of the extra-virgin olive oil.
2. In a saucepan of boiling salted water, blanch the water chestnuts for 1 minute. Drain and slice 1/4 inch thick.
3. In a large bowl, mix the remaining 1/3 cup of olive oil with the scallions, lemon juice and garlic. Season with salt and pepper. Add the pasta, frisée, tuna and the water chestnuts or apple; toss well and serve.