Food & Cooking Recipes Appetizers Pasta Salad with Tuna, Red Onions, and Frisee 3.1 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Servings: 6 This Pasta Salad with Tuna, Red Onions, and Frisee is a main dish that's perfect for warm evenings—the quickly-seared tuna adds enough substance to make this a satisfying meal. Ingredients 1 tuna steak (about 10 ounces) Coarse salt 8 ounces chiocciole (or medium shells) 5 tablespoons extra-virgin olive oil, plus more for drizzling Freshly ground pepper, to taste 3 tablespoons fresh lemon juice 2 small red onions, sliced ½ inch thick 1 garlic clove, minced ⅓ cup red-wine vinegar 2 tablespoons salt-packed capers, rinsed ⅛ teaspoon red-pepper flakes 1 head frisee, green parts only Directions Bring tuna to room temperature. Meanwhile, bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup water. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes. Sprinkle tuna with salt, pepper, and 1 tablespoon lemon juice. Heat 2 tablespoons oil in a skillet over medium-high heat. Add tuna, and reduce heat to medium. Cook until cooked through, 5 to 6 minutes per side. Transfer to a bowl, and flake with a fork. Toss with 2 tablespoons oil and remaining lemon juice. Heat remaining tablespoon oil in the same skillet over medium heat. Add onions, and cook until soft, about 12 minutes, adding reserved pasta water a tablespoon at a time if onions dry out. Add garlic, 1/2 teaspoon salt, and pepper, and cook for 2 minutes. Add vinegar, capers, and red-pepper flakes, and cook until the liquid has been absorbed, about 3 minutes. Add to tuna, and let cool. Toss together pasta, tuna-onion mixture, frisee, salt, and pepper. Drizzle with oil. Serve at room temperature. Cook's Notes Resist the urge to rinse cooked pasta with cold water to bring it to room temperature; this washes away most of its starch, which helps the sauce and other ingredients adhere. Instead, drain pasta, drizzle with olive oil, spread on a rimmed baking sheet, and refrigerate for about 10 minutes. Rate it Print