Ingredients
1 4oz. piece of Parmesan cheese cut into 2 inch pieces
1 large garlic clove
1/3 cup plus 1 Tbsp olive oil
1 1/4 pounds 1 inch-thick fresh tuna fillets
salt and fresh ground pepper
1 medium red onion, cut into 1/4 inch dice
2 medium tomatoes peeled, seeded, and cut into 1/2 inch dice
1/2 to 1 cup chicken stock
2 Tbsp fresh lemon juice
2 tsp freshly grated lemon zest
10 oz fresh fettuccine, freshly cooked
3 cups loosely packed small spinach leaves, cut into 1/2 inch wide strips
1/3 cup fresh basil leaves, cut julienne
Lemon wedges
Shred Parmesan and mince garlic. Add oil to garlic while whisking. Brush tuna with 1 Tbsp of garlic oil and season with salt and pepper. Grill till light but still pink in center (4-6 mins turning once). Break tuna into 3/4 inch chucks.
Heat remaining garlic oil in heavy large skillet over medium heat. Add onion and cook until softened, stirring frequently, about 4 mins. Mix in tomatoes, 3/4 cup stock, lemon juice and lemon zest. Bring to simmer. Add fettuccine and cook until just warmed through. Gently mix in tuna and spinach and warm through. Add remaining 1/4 cup of stock if thinner sauce is desired. Remove from heat and serve immediately over pasta. Serve with lemon wedges.
Servings
6