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Enjoy with our Angeline Russian River Valley Sauvignon Blanc
Ingredients:
� � pound linguine
� 2 � tablespoons red-wine vinegar
� � teaspoon grated lemon zest (1/2 lemon)
� 1 tablespoon fresh orange juice
� 1 tablespoon lemon juice
� Salt
� Fresh ground pepper
� 1 teaspoon Dijon mustard
� 6 � tablespoons olive oil
� 2 cucumbers, peeled, halved lengthwise, seeded and cut in thin slices
� 5 tablespoons chopped fresh mint
� 1 pound Ahi tuna steak, about 1 inch
In a large boiling pot, salted water, cook the linguine until just done, about 9 minutes. Drain and rinse with cold water. In a large bowl, whisk together the vinegar, lemon zest and orange & lemon juice, mustard, � teaspoon salt and � teaspoon pepper. Add 6 tablespoons of the oil, whisking. Add linguine, cucumbers and mint; toss.
Heat grill (or heavy frying pan) over high heat. Coat the tuna with remaining � teaspoon oil and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Cook, turning once, until done to your liking, about 2 minutes per side. Remove and cut tuna into 1-inch chunks; toss with linguine. For a fish alternative, you could use salmon fillets or swordfish steaks. Just add a few minutes to the cooking time. Bon App�tit!
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