Yellow Fin Tuna Farfalle

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
1 serving

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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