Tuna With Pasta And Frisee Recipe

Tuna With Pasta And Frisee Recipe

  • 1/2 pound pasta such as fusilli, quadrefiore or radiatore
  • 1 tablespoon extra-virgin olive oil
  • 8 large, fresh water chestnuts, peeled
  • 1/3 cup extra-virgin olive oil
  • 4 large scallions, thinly sliced
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, minced
  • Salt and freshly ground pepper
  • 6 cups (packed) chopped frisee
  • 1 (8 ounce) jar imported tuna packed in olive oil, drained and broken into large chunks with a fork
  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, frisee, tuna and the water chestnuts or apple; toss well and serve.
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