| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 1 serving |
Ingredients
- 1-ounce olive oil
- 6 ounces center cut yellow fin tuna
- 1-ounce lemon pepper
- 1 tablespoon minced peeled garlic
- 1 tablespoon fresh, fresh basil
- 1-ounce Chablis wine
- 4 ounces heavy cream
- 1-ounce shredded Parmesan
- 1/2-ounce sun-dried tomatoes
- 1 artichoke heart
- 3 1/2 ounces cooked farfalle pasta
- 1-ounce feta
- Blanched broccoli florets
- 1 diced plum tomato
- Salt and pepper, to taste
Instructions
- Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
- Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
- Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1603 |
| Total Fat | 88 g |
| Saturated Fat | 40 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 21 g |
| Sugar | 16 g |
| Protein | 82 g |
| Cholesterol | 266 mg |
| Sodium | 1727 mg |
Reviews
This is one of the first things my husband (then dating) cooked for me – even though I didn’t think I liked tuna. I loved it and, although I have rarely ever cooked the same thing twice, I always cook this during our anniversary month – 16 years now.
Instead of lemon pepper, I used juice of one lemon on the steaks and then peppered them heavily to sear on grill. Did them 3 minutes on each side, outside on the grill and then finished in the oven. Added more parmesan and cream to recipe. Just “tweaked” this a bit. Didn;t have broccili, so just used tomatoes and feta to top. My husband thoroughly enjoyed this.
I served this with shrimp instead of tuna and it was a huge hit. Everyone in my dinner club loved it.
The recipe’s use of lemon pepper as a coating was too strong. It overpowered the flavor of the tuna. If I make this again (which I doubt) I would use far less lemon pepper. Also – the fafalle mixture had an odd flavor. Too much going on for such a nice piece of seafood.
Simple to make. If you like Tuna extra rare, DO NOT put it in the oven. If you do, it is still very good.