My F&W
quick save (...)
Tuna With Pasta And Frisée
© Frances Janisch

Tuna With Pasta And Frisée

  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  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 onces)
  9. 1 jar (8 to 10 ounces) imported tuna packed in olive oil, drained and broken into large chunks with a fork
  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.

Suggested Pairing

The rich, meaty tuna and chewy pasta in this salad call for a flavorful dry white with body. The sharp greens and tangy dressing suggest a citrusy bottling.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    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.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.