Bring 2 quarts hot tap water to a boil in large saucepan. Brush tuna with 1 tablespoon olive oil. Sprinkle with salt and black pepper.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Fresh tuna is the fresh take on scampi you've been craving. Quickly sear it on both sides for a dinner that's ready in just 15 minutes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Fish Market fresh Ahi tuna steaks, ½-in. thick | ||
| 3 tbsp. Gustare Vita olive oil, divided | ||
| ¾ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| ½ (16-oz.) pkg. Hy-Vee angel hair pasta | ||
| 6 tbsp. Hy-Vee salted butter, chopped | ||
| 1 tbsp. bottled minced garlic | ||
| ¾ c. water | ||
| 1 tbsp. lemon zest | ||
| 2 tbsp. fresh lemon juice | ||
| ½ tsp. Hy-Vee crushed red paper | ||
| 1 tbsp. Italian parsley , chopped | ||
| ½ c. Soirée shaved Parmesan cheese |
Things To Grab
- Large saucepan
- Large skillet
Directions
Cook pasta in boiling water 3 minutes. Drain pasta; set aside.
Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. Cook tuna 4 to 6 minutes until it reaches 145 degrees, turning halfway through. Remove from skillet. Cut into bite-size pieces.
Melt butter in same skillet over medium heat. Stir in garlic; cook 30 seconds. Stir in water, lemon zest and juice, and crushed red pepper. Simmer 1 minute. Add cooked pasta, tuna, and parsley to skillet; toss to coat. Sprinkle with cheese before serving.
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 115mg
- Sodium: 990mg
- Total Carbohydrates: 45g
- Protein: 44g
Daily Values
0%
Iron 15%
0%
Calcium 25%
0%
Vitamin D 10%
0%
Potassium 15%