Pasta Salad with Seared Tuna and Citrus Dressing

Ingredients

• 1 pound tuna steak 
• 2 slices cucumbers peeled halved lengthwise seeded thin
• 1 teaspoon dijon mustard 
• 6 tablespoons mint leaves fresh chopped
• 4 servings fresh-ground pepper black
• 1 tablespoon juice of lemon 
• 6.5 tablespoons olive oil 
• 1 tablespoon orange juice fresh
• 0.5 teaspoon orange zest grated (from)
• 2 tablespoons red-wine vinegar 
• 4 servings salt 
• 0.5 pound spaghettini 

Equipment

• bowl
• frying pan
• whisk
• pot
• grill pan

Directions

1. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes.
2. Drain. Rinse with cold water; drain thoroughly.
3. 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.
4. Add 6 tablespoons of the oil slowly, whisking.
5. Add the spaghettini, cucumbers, and mint and toss.
6. 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.
7. Remove.
8. Cut the tuna into 1-inch chunks and toss with the spaghettini.
9. Fish Alternatives: You could use salmon fillets or swordfish steaks in place of the tuna. For either, add a few minutes to the cooking time.
10. 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.