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Enjoy with our Angeline Russian River Valley Sauvignon Blanc
Ingredients:
½ pound linguine
2 ½ tablespoons red-wine vinegar
½ teaspoon grated lemon zest (1/2 lemon)
1 tablespoon fresh orange juice
1 tablespoon lemon juice
Salt
Fresh ground pepper
1 teaspoon Dijon mustard
6 ½ tablespoons olive oil
2 cucumbers, peeled, halved lengthwise, seeded and cut in thin slices
5 tablespoons chopped fresh mint
1 pound Ahi tuna steak, about 1 inch
In a large boiling pot, salted water, cook the linguine until just done, about 9 minutes. Drain and rinse with cold water. In a large bowl, whisk together the vinegar, lemon zest and orange & lemon juice, mustard, Ύ teaspoon salt and Ό teaspoon pepper. Add 6 tablespoons of the oil, whisking. Add linguine, cucumbers and mint; toss.
Heat grill (or heavy frying pan) over high heat. Coat the tuna with remaining ½ teaspoon oil and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Cook, turning once, until done to your liking, about 2 minutes per side. Remove and cut tuna into 1-inch chunks; toss with linguine. For a fish alternative, you could use salmon fillets or swordfish steaks. Just add a few minutes to the cooking time. Bon Appιtit!
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