Ingredients
1/2 lb. pasta such as fusilli
c. plus 1 tablespoon extra-virgin olive oil
8 large
4 large scallions
1/4 c. fresh lemon juice
3 garlic cloves
Salt and freshly ground pepper
6 c. (packed) chopped frisée
1 jar (8 to 10 ounces) imported tuna packed in olive oil
Preparation
Step 1In 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.Step 2In a saucepan of boiling salted water, blanch the water chestnuts for 1 minute. Drain and slice 1/4 inch thick.Step 3In 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.Step 4Wine 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.
Crisp water chestnuts (or Granny Smith apple, if you prefer) add an refreshing crunch to the salty and chewy combination of tuna and pasta.
