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Penne Pasta with Seared Tuna and Lemon Cream Sauce

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    2 to 3 min.

  • Prep Time

    30 min.

Ingredients
Instructions

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 225 grams and 2.5 centimeters thick
  • Extra-virgin olive oil
  • 340 grams dried penne pasta
  • Kosher salt
  • 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
  • 120 milliliters dry white wine
  • 240 milliliters heavy whipping cream
  • 1½ to 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives, divided

Instructions

  • Prepare the grill for direct cooking over high heat (about 230° to 290°C). Bring a large pot of salted water to a boil on the stove for the pasta.
  • In a small bowl combine the rub ingredients. Lightly brush the tuna steaks on both sides with oil and season evenly with the rub.
  • 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 120 milliliters of the pasta water.
    Brush the cooking grates clean. Grill the tuna over 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 120 milliliters of the pasta water.
  • 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.
  • 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.

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