- Penne Tuna with Lemon
Penne Tuna with Lemon
Adapted from Fast & Fresh by Louise Pickford (Ryland Peters & Small, 2003).
Penne Tuna with Lemon
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients
- 3 packages Vital Choice albacore tuna medallions (6 ounces each)
- 12 ounces dried fusilli, penne or similarly shaped pasta
- 1/2 cup Vital Choice extra virgin olive oil
- 4 to 6 cloves garlic, thinly sliced
- Generous pinch seeded, finely chopped fresh chili peppers or crushed red chili peppers (optional)
- Grated zest and juice of 1 lemon
- 2 large handfuls fresh basil or cilantro leaves, torn into small pieces
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges for garnish (optional)
Instructions
- Cook the pasta according to package directions.
- Meanwhile, in a skillet over medium heat, heat 6 tablespoons of oil. Add the garlic and cook, stirring occasionally, until lightly golden, 2 to 3 minutes. Add the chili peppers and lemon zest and sauté for 1 more minute. Remove from the heat; cover to keep warm.
- In another skillet over medium-high heat, heat 1 tablespoon of the remaining oil. Add the tuna medallions and cook, without turning, until golden brown, 3 to 4 minutes. Turn and cook to the desired degree of doneness, 1 more minute for medium-rare.
- Transfer to a cutting board; set aside to cool slightly. Cut the tuna into thin slices.
- Drain the pasta, reserving 1/4 cup of the cooking liquid. Return the pasta to the pot. Add the hot oil mixture, lemon juice to taste, basil, salt, ample pepper (to your taste) and the remaining 1 tablespoon of oil and toss gently to combine. If desired, add some of the reserved cooking liquid and/or additional oil. Taste and adjust the amount of chilies, lemon and basil accordingly.
- Divide the pasta among individual plates and top each portion with tuna. Serve at once, with lemon on the side if desired.
Serves: Serves 4-6