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