Source: Food and Wine Quick from Scratch

Pasta Salad with Seared Tuna and Citrus Dressing
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.
Serves: 4
Prep Time: 10 minutes
Cook Time: 11 minutes


1/2 pound spaghettini
2 tablespoons red wine vinegar
1/2 teaspoon grated orange zest, grated (from about 1/4 orange)
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
fresh ground black pepper
6 1/2 tablespoons olive oil
2 cucumbers, peeled, halved lengthwise, seeded, and cut into thin slices
6 tablespoons fresh mint, chopped
1 pound tuna steak, about 1-inch thick

In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.

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.

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.

Wine Recommendation: Whether you make this salad with tuna or one of the alternatives listed in the box below, a dry riesling from Alsace will be splendid. Its lime, mineral, and herbal notes will brilliantly echo the salad and set off the fish.