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Dec 27, 2013

Penne Pasta with Seared Tuna and Lemon Cream SauceRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 4 // Prep time: 30 minutes | Grilling time: 2 to 3 minutes

Grocery List

Fresh Produce

  • .25 oz fresh chives
  • .25 oz fresh thyme
  • 2 garlic cloves
  • 1 lemons
  • 1 yellow onions

Meat / Poultry / Seafood

  • 2 tuna steaks, each about 8 oz and 1" thick

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Dairy

  • 8 fl oz heavy whipping cream

Wine / Beer / Spirits

  • 4 fl oz dry white wine

Other

  • 12 oz dried penne pasta

Ingredients

Rub

  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon finely grated lemon zest

  • 2 tuna steaks, each about 8 ounces and 1 inch thick
  • Extra-virgin olive oil
  • 12 ounces dried penne pasta
  • Kosher salt
  • 1 cup finely chopped yellow onion
  • ½ teaspoon finely chopped thyme leaves
  • 2 garlic cloves, minced or pushed through a press
  • 1 tablespoon finely grated lemon zest
  • ½ cup dry white wine
  • 1 cup heavy whipping cream
  • 1½ to 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped chives, divided

Instructions

  1. Prepare the grill for direct cooking over high heat (about 450° to 550°F).

  2. In a small bowl combine the rub ingredients. Lightly brush the tuna steaks on both sides with oil and season evenly with the rub.

  3. Brush the cooking grates clean. Grill the tuna over direct high heat, with the lid open, until cooked to rare doneness, 2 to 3 minutes, turning once. Remove from the grill, let rest at least 10 minutes, and then cut into bite-sized pieces. Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions. When draining, reserve a few tablespoons of the pasta cooking water.

  4. In a large skillet over medium heat, warm 1 tablespoon oil, add the onion and thyme, and sauté until tender, about 7 minutes, stirring occasionally. Add the garlic and lemon zest and cook for 1 minute. Add the wine, bring to a simmer over medium-high heat, and cook until the skillet is almost dry, 3 to 4 minutes. Add the cream and return to a simmer. Cook until the cream has thickened, about 5 minutes. Remove from the heat, stir in the lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper, and then fold in the tuna and 2 tablespoons of the chives. Keep warm.

  5. Combine the pasta with the sauce and stir to coat, adding a few tablespoons of pasta water as needed to help the sauce coat everything. Season with salt. Serve right away in shallow bowls, garnished with the remaining 1 tablespoon chives.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Dec 29, 2013

Linda M

Best past dish ever!

This recipe was awesome I made it with salmon for some members of the family and shrimp for the rest it was light and yummy.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jan 1, 2014

Roger C

Excellent Dish

I don't particularly like tuna, especially cooked rare, so I substituted wild salmon and a few shrimp, using a vindaloo simmer sauce to marinate the shrimp. I also used whole wheat penne. Otherwise I stuck to the recipe and it was delicious - a keeper.

Type of Griller

Beginner

Would you recommend this recipe? YES

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