FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC
Steps:
- Preheat oven to 400°F.
- Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
- Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
- Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.
YELLOW FIN TUNA FARFALLE
Steps:
- Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
- Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
- Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.
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