Yellow Fin Tuna Farfalle

Ingredients

• 1-ounce olive oil
• 6 ounces center cut yellow fin tuna
• 1-ounce lemon pepper
• 1 tablespoon minced peeled garlic
• 1 tablespoon fresh, fresh basil
• 1-ounce Chablis wine
• 4 ounces heavy cream
• 1-ounce shredded Parmesan
• 1/2-ounce sun-dried tomatoes
• 1 artichoke heart
• 3 1/2 ounces cooked farfalle pasta
• 1-ounce feta
• Blanched broccoli florets
• 1 diced plum tomato
• Salt and pepper, to taste

Directions

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.