How To Make Pasta Salad with Tuna and Citrus Dressing
Enjoy a refreshing citrusy pasta salad for the perfect summertime dish! Spaghettini and zucchini are tossed in a zesty dressing then topped with tuna.
Serves:
Ingredients
- ½lbspaghettini
- 2tbspred wine vinegar
- ½tsporange zest,from about ¼ orange, grated
- 1tbspfresh orange juice
- 1tbsplemon juice
- 1tspdijon mustard
- salt and fresh ground black pepper,as needed
- 6½tbspolive oil
- 2cucumbers
- 6tbspfresh mint,chopped
- 1lbtuna steak
Instructions
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In a large pot of boiling, salted water, cook the spaghettini for about 9 minutes until just done. Drain. Rinse with cold water; drain thoroughly.
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In a large glass or stainless-steel bowl, whisk together the vinegar, orange zest, orange juice, lemon juice, mustard, ¾ teaspoon salt, and ¼ teaspoon. Add 6 tablespoons of the oil slowly, whisking. Add the spaghettini, cucumbers, and mint and toss.
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Heat a grill pan or heavy frying pan over moderately high heat. Coat the tuna with the remaining ½ tablespoon oil and sprinkle with ⅛ teaspoon salt and a pinch of pepper.
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Cook, turning once for about 2 minutes per side for medium-rare until done to your taste. Remove.
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Cut the tuna into 1-inch chunks and toss with the spaghettini.
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Serve and enjoy.
Recipe Notes
You could use salmon fillets or swordfish steaks in place of the tuna.
Nutrition
- Calories: 561.98kcal
- Fat: 23.67g
- Saturated Fat: 3.47g
- Trans Fat: 0.02g
- Monounsaturated Fat: 16.28g
- Polyunsaturated Fat: 2.90g
- Carbohydrates: 50.05g
- Fiber: 3.52g
- Sugar: 4.47g
- Protein: 36.53g
- Cholesterol: 44.23mg
- Sodium: 857.70mg
- Calcium: 65.42mg
- Potassium: 918.97mg
- Iron: 3.35mg
- Vitamin A: 46.09µg
- Vitamin C: 9.15mg
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