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.
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By marychase58_6878126
Weiner, AR
on May 08, 2007
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Instead of lemon pepper, I used juice of one lemon on the steaks and then peppered them heavily to sear on grill. Did them 3 minutes on each side, outside on the grill and then finished in the oven. Added more parmesan and cream to recipe. Just "tweaked" this a bit. Didn;t have broccili, so just used tomatoes and feta to top. My husband thoroughly enjoyed this.
By achrone_2426664
Palos Verdes Es...
on March 07, 2007
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I served this with shrimp instead of tuna and it was a huge hit. Everyone in my dinner club loved it.
By mhecox_5409829
Lakewood, CO
on April 24, 2006
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The recipe's use of lemon pepper as a coating was too strong. It overpowered the flavor of the tuna. If I make this again (which I doubt I would use far less lemon pepper. Also - the fafalle mixture had an odd flavor. Too much going on for such a nice piece of seafood.
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