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Ingredients

1. 1/2 pound pasta such as fusilli, quadrefiore or radiatore
2. 1/3 cup plus 1 tablespoon extra-virgin olive oil
3. 8 large, fresh water chestnuts, peeled, or 1 small Granny Smith apple, peeled and cut into 1/2-inch chunks
4. 4 large scallions, thinly sliced
5. 1/4 cup fresh lemon juice
6. 3 garlic cloves, minced
7. Salt and freshly ground pepper
8. 6 cups (packed) chopped frise (10 ounces)
9. 1 jar (8 to 10 ounces) imported tuna packed in olive oil, drained and broken into large chunks with a fork 

Description

Food & Wine