Hot Penne With Chilled Tomato Sauce And Charred Tuna
Published August 6, 1988
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE SAUCE
4 large red, ripe tomatoes, about 3 ½ pounds, cored and quartered
3 garlic cloves, peeled
½ cup fresh basil leaves, stemmed, washed and patted dry
1 tablespoon capers, drained, washed and patted dry
16 black nicoise olives, pitted
½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 peels lemon zest
Salt to taste
Freshly ground pepper to taste
THE PASTA
Salt to taste
1 pound penne
1 tablespoon extra-virgin olive oil
THE FISH
1 12- to 16-ounce tuna steak
Kosher salt to taste
Nutritional analysis per serving (4 servings)
95 grams carbs; 39 milligrams cholesterol; 855 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 34 grams fat; 6 grams fiber; 939 milligrams sodium; 41 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place all the sauce ingredients in the bowl of a food processor. Pulse on and off until roughly chopped. Pour the sauce into a bowl, cover and refrigerate until ready to use.
- Step 2
Bring four quarts of water to the boil with one tablespoon of salt, or to taste, and add the penne. Cook, stirring down with the fork, for 10 to 12 minutes.
- Step 3
Meanwhile, place a cast-iron skillet over high heat and sprinkle the pan with one tablespoon of kosher salt. When the salt begins to sputter, add the tuna steak, sprinkle the top of the steak with more salt and cook until lightly charred, about three minutes per side. Transfer the steak to a cutting board.
- Step 4
Drain the pasta and toss with the remaining tablespoon of olive oil. Divide the pasta and sauce among four dishes. Slice the tuna into quarter-inch slices and place over the sauce. Serve immediately.
The tuna will be rare. Depending on your taste, transfer the steak to an oven-proof dish and bake in a heated 300-degree oven an additional 8 to 10 minutes or until opaque throughout or slightly pink in the center.
Private Notes