Hot Penne With Chilled Tomato Sauce And Charred Tuna
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:four servings
- 4large red, ripe tomatoes, about 3½ pounds, cored and quartered
- 3garlic cloves, peeled
- ½cup fresh basil leaves, stemmed, washed and patted dry
- 1tablespoon capers, drained, washed and patted dry
- 16black nicoise olives, pitted
- ½cup extra-virgin olive oil
- 3tablespoons balsamic vinegar
- 3peels lemon zest
- Salt to taste
- Freshly ground pepper to taste
- Salt to taste
- 1pound penne
- 1tablespoon extra-virgin olive oil
- 112- to 16-ounce tuna steak
- Kosher salt to taste
The Sauce
The Pasta
The Fish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
855 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 41 grams protein; 939 milligrams sodium
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 byPreparation
- 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.
Tip
- 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.
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