FARFALLE WITH TUNA AND ROSEMARY MUSHROOM SAUCE
Tuna and 'shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.
Provided by Joan Lang
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.
PASTA WITH TUNA SAUCE
Steps:
- In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g
AHI TUNA AND PASTA WITH MUSHROOM BECHAMEL
I wanted to elevate this dish from the tuna can to the saute pan by creating something with pure ingredients, while maintaining a resemblance to the original texture and flavor profile. I replaced the fully cooked canned or pouch tuna in favor of fresh ahi tuna lightly seared with a rare center.
Provided by ChowSnobcom
Categories Main Dish Tuna
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
- Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
- Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
- While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
- Reheat the bechamel. Add the mushroom mixture and stir to combine.
- Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
- Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
- Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
- Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.
Nutrition Facts : Calories 845.7 calories, Carbohydrate 77.8 g, Cholesterol 114.7 mg, Fat 37.7 g, Fiber 3.5 g, Protein 45.6 g, SaturatedFat 16.7 g, Sodium 244.7 mg, Sugar 12.6 g
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