Recipe courtesy of Mac and Ray's Bistro
Yellow Fin Tuna Farfalle
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1603
- Total Fat
- 88
- Saturated Fat
- 40
- Carbohydrates
- 126
- Dietary Fiber
- 21
- Sugar
- 16
- Protein
- 82
- Cholesterol
- 266
- Sodium
- 1727
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.