Linguine and Tuna with Spicy Orange Sauce

Name: Linguine and Tuna with Spicy Orange Sauce
Prep time: 15 min
Total time: 30 min
Ingredients: Coarse salt; 8 ounces whole-wheat linguine; 1.5 teaspoons grated orange zest; 0.75 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; 1 large bunch watercress (about 3 cups), tough ends trimmed, washed and well-dried; 2 cans tuna (6 ounces each), packed in oil and drained

2.8

(10)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

30 mins

Servings:

4

Orange zest, Dijon mustard, and fiery red pepper liven up two cupboard essentials: canned tuna and whole-wheat pasta.

Ingredients

Coarse salt
8 ounces whole-wheat linguine
1 ½ teaspoons grated orange zest
¾ 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
1 large bunch watercress (about 3 cups), tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

Directions

In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add watercress and pasta, toss to combine. Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

Cook's Notes

Look for West Coast hook-and-line or troll-caught albacore tuna (available at many natural-foods stores). The fish tend to be smaller and contain less mercury and more omega-3 "good" fats than the larger, deep-sea albacore used in most cans. Otherwise, choose "light" tuna, which also has low mercury levels.