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Categories:
olive oil center lemon pepper garlic fresh basil Chablis wine heavy cream Parmesan tomatoes heart Pasta Feta broccoli florets tomato salt
Viewed: 25 - Published at: 5 years agoIngredients
- 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
Method
- 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.
