FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC
Steps:
- Preheat oven to 400°F.
- Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
- Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
- Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.
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[email protected]This dish was a bit too fishy for my taste. I think I'll try a different recipe next time.
mufaweli njekwa
[email protected]I'm not a huge fan of fish, but this dish was surprisingly good! The tuna was cooked perfectly and the lemon and garlic sauce was delicious. I'll definitely be making this again.
Robert Pilgrim
[email protected]I love the simplicity of this dish. The few ingredients really allow the flavors of the tuna, lemon, and garlic to shine through.
Olsi Gurra
[email protected]This recipe was a bit bland for my taste. I think I'll add some red pepper flakes next time to give it a little kick.
Yaradu Abdullah
[email protected]This is my go-to recipe for a quick and easy weeknight meal. I always have the ingredients on hand and it's always a crowd-pleaser.
Nathan Missouri
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the flavor of the tuna and the lemon and garlic sauce. I'll definitely be making this again.
Decarlos Wright
[email protected]I wasn't sure about the combination of tuna and lemon at first, but it actually worked really well! The lemon added a nice brightness to the dish and helped to balance out the richness of the tuna.
Cricket Asia
[email protected]This dish was a bit too salty for my taste. I think I'll use less capers next time.
Raiana Gonzales
[email protected]I love this recipe! It's so easy to make and always turns out great. I've made it with both fresh and canned tuna, and it's always delicious.
Harun Mathi
[email protected]This recipe was easy to follow and the results were delicious! I used fresh tuna and the lemon and garlic sauce was perfect. I will definitely be making this again.
Nwa Oma
[email protected]I'm not a huge fan of tuna, but this dish was surprisingly good! The lemon and garlic sauce really brightened up the flavor of the fish, and the capers added a nice salty touch. I'll definitely be making this again.
saratu achi
[email protected]This farfalle pasta with pan-seared tuna, lemon, and garlic was a delightful dish! The tuna was cooked perfectly, and the lemon and garlic sauce was light and flavorful. I especially loved the addition of capers, which added a nice briny touch.