Tuna With Pasta And Frisée

• 1/2 pound pasta such as fusilli, quadrefiore or radiatore
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 8 large, fresh water chestnuts, peeled, or 1 small Granny Smith apple, peeled and cut into 1/2-inch chunks
• 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 (10 ounces)
• 1 jar (8 to 10 ounces) 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.
4. Wine 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.

pasta, extravirgin olive oil, water chestnuts, scallions, lemon juice, garlic, salt, tuna

Taken from www.myrecipes.com/recipe/tuna-with-pasta-frise (may not work)