Tuna With Pasta And Frisee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 ounces) |
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.
4. Wine Recommendation: 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 such as the 2000 Argiolas Vermentino Costamolino or the 2000 Cantina del Vermentino Vermentino di Gallura Funtanaliras.
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