Pasta Salad with Seared Tuna and Citrus Dressing

• 1/2 pound spaghettini
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon grated orange zest (from about 1/4 orange)
• 1 tablespoon fresh orange juice
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt
• Fresh-ground black pepper
• 6 1/2 tablespoons olive oil
• 2 cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
• 6 tablespoons chopped fresh mint
• 1 pound tuna steak, about 1 inch thick

1. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes.
2. Drain.
3. Rinse with cold water; drain thoroughly.
4. 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.
5. Add 6 tablespoons of the oil slowly, whisking.
6. Add the spaghettini, cucumbers, and mint and toss.
7. Heat a grill pan or heavy frying pan over moderately high heat.
8. Coat the tuna with the remaining 1/2 tablespoon oil and sprinkle with 1/8 teaspoon salt and a pinch of pepper.
9. Cook, turning once, until done to your taste, about 2 minutes per side for medium rare.
10. Remove.
11. Cut the tuna into 1-inch chunks and toss with the spaghettini.

spaghettini, redwine vinegar, orange zest, orange juice, lemon juice, mustard, salt, freshground black pepper, olive oil, cucumbers, fresh mint, tuna

Taken from www.foodandwine.com/recipes/pasta-salad-with-seared-tuna-and-citrus-dressing (may not work)