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Recipe by Jamie Purviance

Penne Pasta with Seared Tuna and Lemon Cream Sauce

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    2 to 3 mins

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    2 to 3 mins

the Ingredients

20151023095358 Row Seafood 31
  • 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 / 340 grams dried penne pasta
  • Kosher salt
  • 1 cup / 120 grams finely chopped yellow onion
  • ½ teaspoon finely chopped fresh thyme leaves
  • 2 garlic cloves, minced or pushed through a press
  • 1 tablespoon finely grated lemon zest
  • ½ cup / 120 milliliters dry white wine
  • 1 cup / 240 milliliters heavy whipping cream
  • 1½ to 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives, divided

Instructions

  • 01 Prepare the grill for direct cooking over high heat (about 450° to 550°F). Bring a large pot of salted water to a boil on the stove for the pasta.
  • 02 In a small bowl combine the rub ingredients. Lightly brush the tuna steaks on both sides with oil and season evenly with the rub.
  • 03 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, cook the pasta according to package directions. Drain the pasta, reserving about ½ cup of the pasta water.
  • 04 In a large skillet over medium heat on the stove, warm 1 tablespoon oil, add the onion and thyme, and cook 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.
  • 05 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, sprinkled with the remaining 1 tablespoon chives.
Ingredients
Instructions

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