Ingredients
½lbpasta,such as fusilli, radiatore or quadrefiore
⅓cupextra virgin olive oil,plus 1 tbsp
8large fresh water chestnuts,peeled, or 1 small granny smith apple, peeled and cut into ½-inch chunks
4large scallions
¼cupfresh lemon juice
3clovesgarlic
salt and freshly ground pepper,as needed
6cupfrisée,packed, chopped
10oztuna packed in olive oil,(1 jar), imported, drained and broken into large chunks with a fork
Preparation
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.
In a saucepan of boiling salted water, blanch the water chestnuts for 1 minute. Drain and slice ¼-inch thick.
In a large bowl, mix the remaining olive oil with scallions, lemon juice, and garlic. Season with salt and pepper. Add the pasta, frisée, tuna, and the water chestnuts; toss well and serve. Enjoy!
