Linguine and Tuna With Spicy Orange Sauce Recipe

Jun 12, 2024

If you have plenty of holiday cooking just ahead, you'll appreciate the simplicity of this pantry-driven main course.

Leftovers taste great cold.

Serve with warm garlic bread.

Adapted from "Ying's Best One-Dish Meals," by Ying Chang Compestine (Sellers, 2011).

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the pasta, and cook according to the package directions until al dente. Reserve 1 cup of the cooking water and drain.

Rinse and dry the watercress; you should have at least 1 1/4 cups. Discard the oil from the tuna.

Finely grate the zest of 1/2 to 1 orange to yield 1 1/2 to 2 teaspoons, letting it fall into a large bowl. Cut that orange and the other(s) in half; squeeze them to yield 3/4 cup of juice. Add 1/2 cup of the juice to the bowl, along with the olive oil, vinegar, mustard and crushed red pepper flakes, whisking to combine. Add the watercress and the drained pasta, tossing to combine and coat evenly. Taste, and add some or all of the remaining orange juice, as needed; if the orange flavor is too prominent, use some of the reserved pasta cooking water to dilute the sauce.

Scatter the drained tuna over the pasta. Sprinkle with a small pinch of crushed red pepper flakes, if desired.

Serve family-style.

Per serving (using whole-wheat linguine)

470

49 g

20 mg

18 g

5 g

26 g

3 g

470 mg

6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from "Ying's Best One-Dish Meals," by Ying Chang Compestine (Sellers, 2011).

Tested by Bonnie S. Benwick