Linguine and Tuna with Spicy Orange Sauce
- Yield 4 servings
Noodles symbolize a long and happy life in Chinese culture.
- 8 ounces whole-wheat linguine
- 1 1/2 teaspoons grated orange zest
- 3/4 cup fresh orange juice (from 2 to 3 oranges)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon red pepper flakes, plus more for garnish
- Salt, to taste
- 1 large bunch watercress, tough ends trimmed, washed and well-dried (about 3 cups)
- 2 cans (6-ounce) tuna packed in oil, drained
- In a large pot of boiling water, cook pasta according to package instructions; drain.
- Meanwhile, in a large bowl, whisk together orange zest, orange juice, oil, vinegar, mustard, and red pepper flakes. Season with salt. Add watercress and pasta, and toss to combine. Scatter tuna over top of pasta, sprinkle with red pepper flakes (if desired), and serve.
Recipe reprinted with permission from Ying Chang Compestine’s Ying’s Best One-Dish Meals (Sellers Publishing Inc., 2011)