Ingredients
½lbspaghettini
2tbspred wine vinegar
½tsporange zest,from about ¼ orange, grated
1tbspfresh orange juice
1tbsplemon juice
1tspdijon mustard
salt and fresh ground black pepper,as needed
6½tbspolive oil
2cucumbers
6tbspfresh mint,chopped
1lbtuna steak
Preparation
In a large pot of boiling, salted water, cook the spaghettini for about 9 minutes until just done. Drain. Rinse with cold water; drain thoroughly.
In a large glass or stainless-steel bowl, whisk together the vinegar, orange zest, orange juice, lemon juice, mustard, ¾ teaspoon salt, and ¼ teaspoon. Add 6 tablespoons of the oil slowly, whisking. Add the spaghettini, cucumbers, and mint and toss.
Heat a grill pan or heavy frying pan over moderately high heat. Coat the tuna with the remaining ½ tablespoon oil and sprinkle with ⅛ teaspoon salt and a pinch of pepper.
Cook, turning once for about 2 minutes per side for medium-rare until done to your taste. Remove.
Cut the tuna into 1-inch chunks and toss with the spaghettini.
Serve and enjoy.
