INGREDIENTS
½ lb. pasta of your choice
2 TBSP. red wine vinegar
½ tsp. grated orange zest
1 TBSP. fresh orange juice
1 TBSP. lemon juice
1 tsp. Dijon mustard
Salt and pepper
6 ½ TBSP. olive oil
2 cucumbers, peeled, halved lengthwise, seeded, and cut into thin slices
6 TBSP. chopped fresh mint
1 lb. tuna steak, 1 inch thick
DIRECTIONS
Cook the pasta according to package directions.
Rinse with cold water; drain thoroughly.
In a large glass or stainless-steel bowl, whisk together the vinegar, orange zest, orange juice, mustard, ¾ tsp. salt and ¼ tsp. pepper.
Add 6 TBSP. of oil slowly, whisking.
Add the pasta, cucumbers, mint and toss.
Heat a grill pan or heavy frying pan over medium-high heat.
Coat the tuna with the remaining ½ TBSP. of oil and sprinkle with 1/8 tsp. 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 pasta.
Serves 4.
