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La Belle Cuisine
Grilled Tuna with
Bon Appetit - One Year Subscription
4-ounce piece Parmesan cheese, room
temperature, cut into 2-inch pieces
large garlic clove
cup plus 1 tablespoon olive oil
pounds 1-inch-thick fresh tuna fillets
and freshly ground pepper
medium red onion, cut into 1/4-inch dice
medium tomatoes, peeled, seeded and
cut into 1/2-inch dice
1/2 to 1 cup
tablespoons fresh lemon juice
teaspoons freshly grated lemon zest
ounces fettuccine, freshly cooked
cups loosely packed small spinach leaves,
cut into 1/2-inch wide strips
cup fresh basil leaves, cut julienne
Parmesan with fine shredder of food processor. Remove
steel knife of processor, with machine running, drop garlic through
tube and mince. Add oil and mix 5 seconds.
barbecue grill or position rack 6 inches from heat source and
broiler. Brush tuna with 1 tablespoon garlic oil. Season with salt
pepper. Place tuna on rack and cook until light brown but still pink
center, 4 to 6 minutes, turning once.
tuna into 3/4-inch chunks.
remaining garlic oil in a heavy large skillet over medium heat. Add
onion and cook until softened, stirring frequently, about 4 minutes. Mix
in tomatoes, 3/4 cup stock, lemon juice, and lemon zest. Bring to sim-
Add fettuccine and cook until just warmed through. Gently mix in
tuna and spinach and warm through. Add remaining 1/4 cup stock if a
sauce is desired. Remove from heat. Mix in basil and adjust seasoning.
pasta mixture among plates. Sprinkle Parmesan in a circle
around edge of
pasta on each. Garnish with lemon. Serve hot or
at room temperature. Serves 6.
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