Ahi Tuna Palmini

30 May, 20190
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Ahi Tuna Palmini
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 pound ahi tuna steak
  • salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 pound Palmini Linguine
  • 2 tablespoons chopped flat-leaf parsley
  • 3 tablespoon finely grated lemon zest
  • 2 tablespoons very finely chopped garlic
  • 1/4 cup fresh lemon juice
Units:
Ingredients
  • 1 pound ahi tuna steak
  • salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 pound Palmini Linguine
  • 2 tablespoons chopped flat-leaf parsley
  • 3 tablespoon finely grated lemon zest
  • 2 tablespoons very finely chopped garlic
  • 1/4 cup fresh lemon juice
Units:
Instructions
  1. Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in the center, about 6 minutes. Transfer to a plate. When cool enough to handle, cut the tuna into 1-inch pieces.
  2. In a large pot of boiling salted water, cook the linguine until al dente; drain.
  3. Meanwhile, heat the remaining 1/4 cup plus 2 tablespoons of olive oil in a large, deep skillet. Add the onions, cover and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lemon zest and garlic and cook over moderately high heat, stirring, until fragrant, about 3 minutes. Add the lemon juice about 2 minutes. Add the linguine to the skillet and toss. Season with salt and pepper, sprinkle with the parsley and serve.
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